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Sauteed Soft-Shell Crabs With Garlic And Butter

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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.

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