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1
In a spice mill or clean coffee grinder, grind the oatmeal to a fine powder.
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2
Transfer the oatmeal to a large, shallow bowl and whisk in the flour.
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3
Season the mixture generously with salt and pepper.
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4
In another large, shallow bowl, beat the egg with the buttermilk.
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5
Line a baking sheet with wax paper.
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6
Dip 1 crab at a time in the buttermilk mixture and shake off any excess, then dredge it thoroughly in the oatmeal flour to make a thin coating.
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7
Transfer the crab to the prepared baking sheet.
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8
Repeat with the remaining crabs.
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9
In each of 2 large skillets, melt 2 tablespoons of the butter in 4 tablespoons of the oil over moderately high heat.
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10
Fry 4 crabs in each skillet until browned and crisp on the bottom, about 3 minutes.
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11
Turn the crabs and fry until just cooked through, 1 to 2 minutes longer.
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12
Using a slotted spatula, transfer 2 crabs to each plate.
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13
Wipe out 1 of the skillets.
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14
Add the remaining 6 tablespoons of butter and cook over moderately high heat until it starts to brown, about 3 minutes.
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15
Add the capers and cook until they start sizzling and open into flowers, about 1 minute.
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16
Add the lemon juice and swirl to blend with the butter.
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17
Drizzle the brown butter sauce over the crabs and around the plates.
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18
Sprinkle the parsley over the crabs and serve at once.
