Instructions: Lightly dredge the crabs in four seasoned with salt and pepper. Saute in hot pan with butter or butter and oil. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once.

VARIATIONS:
1. Before cooking crabs, saute a couple of garlic cloves in the pan for 1 to 2 minutes. Remove from pan just before adding crabs.

2. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a little wine. Pour pan liquid over the crabs.

3. Saute 1/3 cup slivered almonds in pan after removing crabs; sprinkle over crabs.

4. After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring to boil, reduce heat and simmer 5 minutes. [Meuniere Sauce: 1/4 cup each of melted butter, lemon juice, and Worcestershire sauce.]

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