Sauteed Soft-Shell Crabs With Garlic And Butter

By á-170456

Ingredients

• 3 soft-shell crabs cleaned, patted dry
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup flour
• 2 tablespoon extra-virgin olive oil
• 3 garlic cloves sliced
• 2 tablespoons capers drained
• 1/2 cup white wine
• 1 tablespoon butter
• Few chive blades chopped
• Essence for garnish (see Bayou Blast recipe)

Details

Servings 3

Preparation

Step 1

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.