- Dust the crab in the flour, then fry in a sauté pan in the clarified butter until crispy brown.
- Once brown, remove crabs from pan, pour off excess butter, and deglaze pan with wine. Add shallots and capers and swirl in whole butter, lemon juice, parsley.
- Divide crabs onto 4 plates, and top with sauce. Serve with additional seasonal vegetable al dente such as asparagus, yellow squash, snow peas, and/or a lightly dressed salad of pea tendrils and radishes. Serve with lemon wedges