Sauteed Soft-Shell Crabs With Garlic And Butter

Recipe Ingredients

3		Soft-shell crabs - cleaned, patted dry
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Extra-virgin olive oil
3		Garlic cloves - sliced
2 tablespoons	30ml	Capers - drained
1/2 cup	118ml	White wine
1 tablespoon	15ml	Butter
		Few chive blades - chopped
		Essence - for garnish
		= (see Bayou Blast recipe)

Recipe Instructions

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.

This recipe yields 3 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D22) - from the TV FOOD NETWORK

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