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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.92 Kcal (2466 kJ) | ||
| Calories from fat | 249.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.73g | 43% | |
|---|---|---|---|
| Cholesterol | 24.94mg | 8% | |
| Sodium | 3141.1mg | 131% | |
| Potassium | 635.62mg | 14% | |
| Total Carbs | 66.9g | 22% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 14.03g | 28% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 7mg | 39% | |
| Calcium | 259.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 115.39 Kcal (483 kJ) | ||
| Calories from fat | 48.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 43% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 8% | |
| Sodium | 615.46mg | 131% | |
| Potassium | 124.54mg | 14% | |
| Total Carbs | 13.11g | 22% | |
| Sugars | 0.08g | 2% | |
| Dietary Fiber | 1.13g | 23% | |
| Protein | 2.75g | 28% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 1.4mg | 39% | |
| Calcium | 50.8mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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