Sauteed Soft-Shell Crabs With Garlic Butter

1. 1

   Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.

2. 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. 3

   Transfer crabs to a plate, spoon sauce over the crabs.

4. 4

   Emeril garnishes with a dusting of Emerile Essence.

* Per serving · 4 servings · Values may vary.

No additional tips available.