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1
Trim the crust off the bread, then cut each slice in half.
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2
Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute.
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3
Add the bread and cook until it browns, turn it over and continue to cook until that side browns.
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4
Sprinkle the tarragon over the toast and set it on the side.
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5
Season the flour with salt and pepper.
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6
Pat the crab in the flour and shake off any excess flour.
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7
Add the oil to the skillet and heat.
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8
Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts.
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9
Cook for an additional one and a half minutes, then flip it over and cook for another three minutes.
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10
Remove the crabs to a platter and keep warm.
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11
Pour off the hot oil and butter from the pan.
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12
Add the remaining two tablespoons of butter to the pan.
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13
Let the butter melt and just start browning.
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14
At this point, squeeze the lemon into the pan.
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15
It will bubble and thicken slightly.
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16
Remove the pan from the heat.
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17
Put two pieces of toast on each plate, then place a crab on each.
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18
Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.
