¾ cup flour
1½ teaspoons salt
1 teaspoon black pepper
4 soft-shell crabs, cleaned and trimmed (ask your fishmonger to do this)
2 tablespoons canola oil
8 tablespoons (1 stick) unsalted butter
2 tablespoons capers
Juice of 1 lemon
1. In a bowl, combine the flour, salt, and pepper. Dredge the crabs in the flour mixture.
2. In a large skillet, heat the oil and when it is hot, add 6 tablespoons of the butter. When the butter foams, add the crabs. Cook for 2 minutes on a side or until the crabs are golden. Transfer to a warm platter and set aside.
3. Heat the remaining 2 tablespoons of butter. When it foams, add the capers and lemon juice. Cook for 1 minute.
4. Pour the lemon-caper butter over the crabs.
Adapted from "James Beard's American Cookery"