Sauteed Soft-shell Crabs with Garlic and Butter (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 3 |
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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 |
Directions:
1. Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
2. 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.
3. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
4. Essence (Emeril's Creole Seasoning):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried leaf oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly and store in an airtight jar or container.
14. Yield: about 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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