Photo: Sauteed Soft-shell Crabs with Garlic and Butter Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By annabella20
on May 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Had neighbors for a last minute dinner......
This recipe was not only a huge success, it took so little time to prepare I wasn't missing the fun.
Heat the serving platter so the crabs stay warm while reducing the sauce.
YUM!!!!
By cp9079_11507551
Detroit, MI
on December 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was great! My friend & I loved it! the wine, capers and garlic reduced gave so much to the dish. It was a joy digesting these favors!
Thank you Emeril!
By mamouson
on January 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very great and recipe. At the end, tho, I place crabs into the sauce to heat them up again before I plac e the sauce on the crabs. But that's just
Read all 10 reviews