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3 soft-shell crabs, cleaned and patted dry
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Salt and freshly floor black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
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2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
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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
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