Save Recipe Print
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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Sauteed Cabbage

Recipe courtesy of Ina Garten

Sauteed Kale

Recipe courtesy of Bobby Flay

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Broccolini

Recipe courtesy of Ina Garten

Sauteed Spinach

Recipe courtesy of Tyler Florence

Sauteed Carrots

Recipe courtesy of Ina Garten

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Sauteed Broccolini and Garlic

Recipe courtesy of Ina Garten

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories