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,
|