When softies come into season, you’ve got to make these! Flavorful and fun to eat, these adorable crustaceans are a perfect spring or summer dinner.
Yield 3 large or 4 small servings
6 soft shell crabs, CLEANED
1/2 cup of arrowroot powder
2 heaping tablespoons of Creole seasoning (I used Essence of Emeril)
2 tablespoons of butter (can be substituted with ghee or coconut oil)
2 tablespoons of olive oil (can be substituted with coconut oil)
4 large or 5 small cloves of chopped garlic (about 2 tablespoons)
1/2 cup of white wine
1/4 cup of chicken stock (can be substituted with vegetable broth or water)
Lemon juice, to taste
Give your crabs a quick rinse and pat-down before you use them.
Lightly toss the crabs in the arrowroot flour and Essence of Emeril.
Transfer your coated crabs to a plate. In a large skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the crabs to the pan belly-side down, and cook until golden brown, about 5 to 7 minutes.
Flip the crabs over and add more olive oil if the pan is getting dry. Continue cooking for another five minutes, then place on a tinfoil-lined baking sheet. Keep warm in a 200-degree oven while you make the sauce.
To the pan, add the chopped garlic and saute for about a minute. Carefully pour in the white wine and chicken stock, stand back, and let simmer down for 3 to 4 minutes over low heat.
Remove the crabs from the oven, and drizzle each with a little sauce and a good squeeze of lemon juice.