Sauteed Soft-shell Crabs with Garlic and Butter

• 3 soft-shell crabs, cleaned and patted dry
• Salt and freshly ground black pepper
• 1 cup flour
• 2 tablespoon extra-virgin olive oil
• 3 garlic, sliced
• 2 tablespoons capers, drained
• 1/2 cup white wine
• 1 tablespoon butter
• Few chive blades, chopped
• Essence, for garnish, recipe follows

1. Season crabs with salt and pepper and dredge in the flour, shaking off excess.
2. Set aside.
3. In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side.
4. Remove the crabs and set aside.
5. Add the garlic and cook for 1 minute.
6. Then add the capers and white wine.
7. Cook until wine has reduced to about 1/2.
8. Swirl in the butter and the chopped chives.
9. Season with salt and pepper.
10. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
11. 2 1/2 tablespoons paprika
12. 2 tablespoons salt
13. 2 tablespoons garlic powder
14. 1 tablespoon black pepper
15. 1 tablespoon onion powder
16. 1 tablespoon cayenne pepper
17. 1 tablespoon dried leaf oregano
18. 1 tablespoon dried thyme
19. Combine all ingredients thoroughly and store in an airtight jar or container.
20. Yield: about 2/3 cup
21. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
22. Published by William and Morrow, 1993.

shell, salt, flour, extravirgin olive oil, garlic, capers, white wine, butter, chive blades

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauteed-soft-shell-crabs-with-garlic-and-butter-recipe.html (may not work)