adapted from Emeril Lagasse, Food Network
3 soft-shell crabs, cleaned and patted dry
Salt
Fresh ground black pepper
1 cup flour
2 Tbsp extra virgin olive oil
3 cloves garlic, crushed
2 Tbsp capers, drained
1/2 cup white wine
1 Tbsp butter, unsalted
Chopped chives (5) or 3 green onion tops
Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
Heat a large skillet over medium and add oil and sauté the crabs until they are soft, about 2 minutes on each side. Remove the crabs, place them on a plate, cover with foil and set aside.
Add the garlic to the skillet and cook for a minute. Add the wine and the capers. Cook until the wine has reduced by half. Add the butter and the chopped chives. Stir until combined. Season with salt and pepper,
Transfer the crabs to a serving plate and spoon the sauce over them. Serve immediately.