Sauteed Soft-Shell Crabs With Garlic Butter

• 3 soft-shell crabs, cleaned and patted dry
• salt & freshly ground black pepper
• 1 cup flour
• 2 tablespoons extra-virgin olive oil
• 3 garlic, sliced
• 2 tablespoons capers, drained
• 1/2 cup white wine
• 1 tablespoon butter
• 3 chives, blades chopped

1. Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
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. Transfer crabs to a plate, spoon sauce over the crabs.
4. Emeril garnishes with a dusting of Emerile Essence.

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

Taken from www.food.com/recipe/sauteed-soft-shell-crabs-with-garlic-butter-479657 (may not work)