Sauteed Soft-shell Crabs with Garlic and Butter

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
3 appetizer servings
Level:
Easy

Ingredients
  • 3 soft-shell crabs, cleaned and patted dry
  • Salt and freshly ground black pepper
  • 1 cup flour
  • 2 tablespoon extra-virgin olive oil
  • 3 garlic, sliced
  • 2 tablespoons capers, drained
  • 1/2 cup white wine
  • 1 tablespoon butter
  • Few chive blades, chopped
  • Essence, for garnish, recipe follows
Directions

Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.

In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.

Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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