Outer Banks National Soft-Shell Week Q&A With Local Restaurateur Wes Stepp

With the highly anticipated Outer Banks National Soft-Shell Crab Week returning, we sat down with Chef Wes Stepp to explore the seasonal delicacy that draws seafood lovers and culinary travelers to the OBX each spring. Owner of NC Coast Grill & Bar in Duck, along with Red Sky Casual Dining and Cocktails, Chef Stepp brings an ocean of expertise to the preparation of these uncommonly delicious blue crabs. Known for his innovative coastal cuisine and commitment to showcasing local ingredients, Chef Stepp offers valuable insights into why soft-shell crabs represent the essence of Outer Banks seafood tradition. 

(Blog Photos Credit: Edible Photography OBX)

 

What in the heck is a soft-shell?

Well, that’s just a blue crab caught in the act of shedding its hard shell. It’s like catching it in its birthday suit—tender, sweet, and completely edible, shell and all. We fry it up crispy on the outside, juicy on the inside, and serve it like a little love letter from the water. It’s OBX gold, my friend

 

Why do you think people love them so much?

People love soft shells because they’re pure coastal magic. You get the full crab experience— sweet, briny, and delicate—without having to crack a single shell. It’s crispy, it’s juicy, it’s that first bite that tastes like Spring on the Outer Banks. There’s something primal and perfect about eating the whole thing—it’s local, it’s seasonal, and it’s straight-up unforgettable.

 

How do crabbers catch them? Don’t they use the boy crabs as bait or something?

Here's where the real-life love story kicks in—out on the water. Crabbers drop a 'dollar Jimmy'—a mature male crab—into the shedding pots, and like clockwork, the soft-shell-seeking females in the early stages of molting are drawn right to him. It's nature's dance, and when the timing's right, that's how watermen fill their tanks with shedders, and soft-shell lovers get their seasonal fix.

 

What’s the most common way of cooking soft-shells?

The most common way? Definitely deep-fried or pan-fried—those are the go-tos. Get that crispy outside, tender inside, and boom—you’ve got something special. From there, soft shells get real versatile, just like any good fried seafood. It all depends on the chef and how far they’re willing to experiment. You’ll see ‘em in tacos, on sandwiches, over creamy grits, or dressed up fancy with aioli and microgreens. It’s a playground for creativity, but the flavor always stays pure OBX.

 

 

We hear that getting a live soft-shell ready for cooking isn’t for the faint of heart.

Prepping a soft-shell crab takes four precise cuts—and yes, it starts while the crab is still alive. First cut: the face comes off. It’s meant to be quick and fatal, though the twitch of the legs may suggest otherwise. Next come two snips to remove the lungs, and finally, the back apron is clipped. It’s not pretty, but it’s part of the craft—done with skill, speed, and respect for the ingredient

 

What's the funniest memory you have regarding soft-shells?

Soft shells come through the back door alive, and we always take the chance to chase the staff with ‘em. It’s a kitchen tradition. The faces people make when a crab comes at them? Absolutely priceless. A little chaos, a lot of laughs—it never gets old.

For those folks out there who don’t like fried foods, is there a healthy way of making them? Soft shells can be pan-sautéed with just a touch of oil, grilled for that smoky char, or even broiled if you’re keepin’ it real light. You still get that sweet, briny crab flavor, just with a healthier twist. No breading, no deep fry—just pure coastal goodness.

 

 

 

Tell us about National Soft-Shell Crab Week?

 

What kind of feedback have you gotten from visitors and your restaurant guests about the event?

The feedback’s been fantastic. People get excited for Soft-Shell Week. For some guests, it’s their first soft-shell adventure—there’s curiosity, a little hesitation, and then boom—they’re hooked. And for the die-hard soft-shell lovers, it’s like a seasonal homecoming. It’s their favorite time of year, and this just validates their craving. You can feel the buzz in the restaurant —every table’s talkin’ about it

 

Can you give us an Outer Banks recipe that’s easy for people to try cooking them at home?

 

Chef Wes Stepp–Style Pan-Sautéed Soft Shell Crabs

Serves: 2

Prep Time: 10 minutes Cook Time: 6–8 minutes

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Ingredients:

• 4 fresh soft shell crabs (cleaned)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic (minced)
• Juice of ½ lemon
• 1 tbsp chopped fresh parsley
• Sea salt & cracked black pepper
• Cajun seasoning
• Microgreens or arugula for garnish
• Optional: drizzle of TastefullyFit herb vinaigrette or lemon-thyme aioli

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Instructions:

1. Prep the Crabs: Pat crabs dry with a paper towel. Lightly season both sides with sea salt, pepper, and a dash of Cajun seasoning if using.
2. Sauté: Heat olive oil and butter in a large sauté pan over medium-high heat. Add the crabs top shell side down. Sauté 3–4 minutes until golden and crisp, then flip.
3. Flavor Hit: Toss in garlic and squeeze lemon juice right over the crabs. Let cook another 2–3 minutes. Baste with the lemony butter from the pan.
3. Finish: Remove crabs to plate. Spoon pan juices over the top. Garnish with parsley and a handful of microgreens or arugula for that fresh, clean finish.