Soft Shell Crabs with Garlic and Butter
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!
3 soft-shell crabs, cleaned and patted dry
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.