Sauteed Soft-shell Crabs with Garlic Butter

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  ( see below for recipe)

Essence Ingredients

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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