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Place 4 tbsp of butter in a large skillet over medium heat. While the butter is melting, place seasoned flour in a large bowl, and coat each crab, being sure to shake off the excess flour.
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Once the butter has melted and has begun to brown slightly, place the crabs in the skillet (working in batches if necessary to not overcrowd the skillet), and cook for 3 minutes per side or until golden brown and crisp.
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Remove the crabs from the skillet and set aside on paper towels. Wipe the skillet clean and return to medium heat.
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Add the remaining 4 tbsp of butter to the skillet and melt.
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Once melted, add the capers, and lightly fry for 1 minute before adding the garlic, lemon juice, and parsley.
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Stir to combine and once bubbly, return the crabs to the skillet, and cover in the sauce.
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Serve asap.