Sauteed Soft-Shell Crabs With Garlic Butter

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READY IN: 42mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 3
    soft-shell crabs, cleaned and patted dry
  • salt & freshly ground black pepper
  • 1
    cup flour
  • 2
    tablespoons extra-virgin olive oil
  • 3
    garlic, sliced
  • 2
    tablespoons capers, drained
  • 12
  • 1
    tablespoon butter
  • 3
    chives, blades chopped
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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.
  • Emeril garnishes with a dusting of Emerile Essence.
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