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Ingredientes
- 3 x soft-shell crabs cleaned, patted dry
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. flour
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 x garlic cloves sliced
- 2 Tbsp. capers liquid removed
- 1/2 c. white wine
- 1 Tbsp. butter
- Â Â Few chive blades minced
- Â Â Essence for garnish
- Â Â (see Bayou Blast recipe)
Direcciones
- 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 in the oil and saute/fry the crabs till soft, about 2 min on each side. Remove the crabs and set aside.
- Add in the garlic and cook for 1 minute. Then add in the capers and white wine. Cook till wine has reduced to about 1/2. Swirl in the butter and the minced chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
- This recipe yields 3 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 3 servings | |
| Calories 303 | |
| Calories from Fat 117 | 39% |
| Total Fat 13.31g | 17% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 201mg | 8% |
| Potassium 98mg | 3% |
| Total Carbs 34.01g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.48g | 0% |
| Protein 4.67g | 7% |
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