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1
Have your fishmonger kill and clean the crabs for you. You can do this yourself, but it's rather gruesome. To clean live crabs, take a pair of scissors and cut off their eyes, mouth and feelers about 1/4 inch behind their eyes. This kills the crab, but it will continue to move - it's only reflexes. Once that's done, lift the top of the apron (shell) and remove the feathery gills on either side. Rinse and dry thoroughly.
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2
Mix together the flour, Old Bay and Pepper in a small plate.
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3
Heat the olive oil and butter in a large saute pan until foaming.
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4
Dredge two of the crabs in the flour mixture, coating them well.
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5
Lay the crabs upside down in the foaming butter and cook for 3-4 minutes until the shell has turned bright red and the flour begins to brown. Take care not to cook at too high a heat - you don't want to burn the butter.
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6
Flip the crabs and cook on the other side for another 3-4 minutes till browned. Remove to a plate and keep warm while you cook the rest of the crabs.
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7
Repeat the with remaining crabs, two at a time.
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8
Once the crabs are cooked, deglaze the pan with the juice of one large lemon and 1/4 cup of white wine. If you don't have enough butter and oil left - you can add a tablespoon of butter.
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9
Add the lemon Zest. Scrape up all the good browned bits and reduce until the sauce is thickened and the wine has evaporated - about 2 minutes.
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10
Add the capers to heat through, and pour the sauce over the crabs.
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11
Sprinkle with parsley, and serve with crusty bread to mop it all up. Serve with Chimichurri Aoli as a condiment: http://www.food52.com/recipes/12077_chimichurri_aoli_for_soft_shell_crabs_or_argentine_tartar_sauce
