Crab Fingers in Wine Sauce

Crab Fingers in Wine Sauce


Mid-City neighborhood restaurant called Mandina’s an appetizer called “Crab Fingers in Wine Sauce.” Not only were they delicious -loaded with garlic, wine, butter and breadcrumbs


  • 1 pound crab fingers

  • 1 stick plus 3 pats butter

  • 3 garlic cloves

  • 3/4 cup Pinot Grigio or other white wine, divided

  • 1 1/2 cups Italian seasoned breadcrumbs


  1. Melt the stick of butter in a large saucepan.

  2. Using a garlic press, press the garlic cloves (or finely mince them) and add to the melted butter; saute over medium heat until garlic is fragrant.

  3. Add the crab fingers and cook, gently folding them in with the butter to coat, for 2-3 minutes. Add 1/2 cup of the wine and continue to cook, 2-3 more minutes.

  4. Fold in the breadcrumbs and cook for another 2-3 minutes.

  5. Turn the mixture into an oven-proof baking dish.

  6. Drizzle with remaining 1/4 cup white wine and top with pats of butter.

  7. Broil under high heat for several minutes until top is browned.

  8. Serve with plenty of napkins!

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