Succulent Soft Shells

Whenever I visit New Orleans I have trouble transitioning back to the "real world". I get very home sick when it is time to return to DC and I really miss my beloved home town and the people that reside there. To me, it would seem normal to miss home most when I haven't been there for a while; but I miss it the greatest when I have just spent several days there. One way I like to combat the home sickness is through cooking. I always have an array of New Orleans staples in my freezer and I like to use them to give me a little piece of back home while in my present home. I couldn't wait for Friday night to prepare these special soft shell crabs we have been storing in the freezer for a while. They were distinctive and delectable - exactly what I needed to help with my longing for New Orleans and my family.

Sauteed Soft-shell Crabs with Garlic Butter
Adapted from Emeril Lagasse

Ingredients

• 4 soft-shell crabs, cleaned and patted dry
• Salt and freshly ground black pepper
• 1 cup flour
• 3 tablespoon extra-virgin olive oil
• 3 garlic cloves, sliced
• 1/2 cup white wine
• 1 tablespoon butter
• Parsley flakes, for garnish
  
• Essence, for garnish, recipe in link above
  

Directions

If not already done when purchased, clean the Soft Shell Crabs by snipping across the front of the crab with kitchen shears to remove the eyes.

Then lift each flap of the top shell and remove the gills.

Season the flour with 1/2 teaspoon of Essence. Season crabs with salt and pepper and dredge in the flour,

shaking off excess. Set aside.

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 white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the parsley flakes.

Season with salt and pepper butter sauce. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.