Soft-shell crabs and Farmer's Markets

My husband, Justin, recently started his third year, which means that I have been delegated with the task of making dinner every night. I'm taking a year off to do some research so this isn't too much of a problem. It just becomes difficult when I find myself in a cooking rut. So today I went to the farmer's market to try to get some ideas for some dishes to cook and buy a lot of fruit. Okay, so maybe this trip was made mostly so I could buy fruit.
We lucked out and got some soft-shelled crabs (Justin's favorite!). Tonight, I attempted at making them with a new recipe I found on-line.

Soft Shell Crabs with a Garlic Caper Sauce
Recipe adapted from Emeril

What you will need:
2 soft-shelled crabs
Salt and pepper
3/4 cup flour
2 Tbsp extra-virgin olive oil
3 cloves of garlic- sliced
2 Tbsp capers
1/2 cup of white wine (I used Chardonnay)
1 Tbsp butter
112 g of whole grain spaghetti


Clean the crabs if they aren't already and then pat them dry. This will help prevent the oil from spattering back at you.
Dredge the crabs in flour and shake off the excess flour.
Heat up the olive oil in a large skillet on medium heat. Put the crabs in and saute for about 2 minutes per side. Remove the crabs and put them on a plate. Cover them with foil to keep them warm.
Put the spaghetti in a pot of boiling water so that it will be ready when the sauce is done.
Add the garlic to the skillet and cook for 1 minute. Next add the capers and wine and cook until the wine is reduced by a half. Swirl in the butter.
Top the crabs with the sauce. Toss the rest of the sauce with the spaghetti and top with freshly grated parmesan.

This is the perfect recipe for a date-night at home. I paired this with some salad and a glass of white wine. For dessert we had coconut bavarian cream with chocolate sponge cake from Sucré.