Sauteed Soft-shell Crabs with Garlic and Butter
- Level: Easy
- Yield: 3 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 416
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 55
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 27
- Sodium
- 387
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
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
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
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.