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

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.