- 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
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.