Soft Shell Crabs With Garlic And Butter

Answering the phone at our house has become a joke. Our phone calls seem to be limited to robocalls, donation requests, political garbage, surveys, general sales pitches and the “Call of the Hour”…..solar deals! I have been keeping a running list of the number calling, the time and the company name…if available. Sometimes they need reminded that they have called three times in the last four hours and that I want to be on their no call list! I don’t listen to them if I can avoid it. They get a few seconds to respond to my “Hello”. If they don’t respond, I am gone.

On this day, though, I got a phone call that was a pleasure to take! My neighbor was driving into town and stopped off to do some shopping. She said that she would be home in an hour and was bringing us some soft shell crabs! How cool is that?! I knew what I was having for dinner!

I quickly went in search of the recipe I had used the last time we prepared soft shell crabs….and I found it! While the recipe calls for a bit of essence…I didn’t have any and didn’t have time to make it so we opted not to sprinkle anything on top. The capers and green onion were just fine with us. I would make this recipe again and again…it was just right!

Soft Shell Crabs with Garlic and Butter

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.