Instructions

1. Cut about 1/2 inch from the front of the crab using using kitchen shears, which dispatches them immediately. You can place the crabs in the freezer for 2 or 3 minutes to prevent them from moving before you cut, if desired.

2. Squeeze the crab just behind the portion you cut off to empty the internal sand sack. Pull off the gills on both sides of the crab.

3. Turn the crab over and snip off the apron, the flat, bell-shaped flap at the rear. Rince the crab under cool running water and lay it on a plate lined with paper towels.

4. Heat a few tablespoons of olive oil or olive oil and butter in a saute pan over medium-high heat. Pat the crabs dry.

5. Dredge the crabs on both sides in flour and season them to taste. You can also mix seasonings with flour and use it to dredge the crabs.

6. Lay the crabs upside down in the pan. Saute the crabs until golden brown, about 4 minutes, then turn them over with tongs.

7. Saute the crabs until golden brown on the other side, about 4 minutes, then transfer them to a plate lined with paper towels.

8. Serve the crabs with a squeeze of fresh lemon juice and eat whole; lemon butter also works well with soft-shell crabs.