Sauteed Soft-shell Crabs with Garlic and Butter
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
3 appetizer servings
Level:
Easy
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
3 appetizer servings
Level:
Easy

Ingredients

Essence (Emeril's Creole Seasoning):

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):

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

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

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