Total Time: 32 min.Prep20 min.Cook12 min.Yield:3 appetizer servings .Level:Easy..Ingredients3 soft-shell crabs, cleaned and patted dry Salt and freshly ground black pepper 1 cup flour 2 tablespoon extra-virgin olive oil 3 garlic, sliced 2 tablespoons capers, drained 1/2 cup white wine 1 tablespoon butter Few chive blades, chopped Essence, for garnish, recipe followsDirectionsSeason 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 capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper. Transfer crabs to a plate, spoon sauce over the crabs and garnish with EssenceEssence (Emeril's Creole Seasoning): 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 thymeCombine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup