Sauteed Soft-shell Crabs with Garlic and Butter

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  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 3 appetizer servings
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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

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


  1. Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
  2. 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.
  3. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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