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1
Season the crabs with salt and pepper and place in the buttermilk.
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2
Soak for 1 hour.
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3
Remove and pat dry.
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4
While the crabs are soaking, prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame.
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5
Add the garlic and cook slowly for 5 minutes, or until golden, not brown.
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6
Add the lime juice, stir, and bring to a boil.
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7
Remove from heat, season with salt and pepper, and add cilantro.
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8
Refrigerate until cool.
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9
To prepare the crabs: In a bowl, mix together the flour, cayenne and salt and pepper to taste.
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10
Dredge the crabs in the flour, shaking off the excess.
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11
Choose a heavy frying pan (or pans) that will hold all the crabs in one layer without crowding.
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12
Place the pans over moderately high heat and add enough butter to create a thin layer (about 1/4 inch) in each pan.
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13
After the foam subsides, add the floured crabs and weight them (with bricks or anything you can improvise).
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14
Cook for 2 to 3 minutes, or until the crabs are golden brown on the underside.
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15
Turn the crabs over, and weight them again.
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16
Cook for 2 to 3 more minutes, or until the other side is golden brown.
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17
Transfer them to paper towels to drain briefly, dab each crab with some of the mojo and serve.
