Instructions: Rinse the crabs under cold running water and drain. Dredge in flour, shaking off the excess. Melt margarine over low heat in a large skillet. Add oil and increase heat to medium-high. Saute the crabs for 3 to 5 minutes per side, depending on size, until golden brown and crispy.

Just before removing cooked crabs from the pan, squeeze the juice of one lemon over them. Remove cooked crabs to heated platter and garnish with lemon wedges. If desired, some of the pan juices may be poured over the crabs before garnishing.

This recipe yields 8 servings.

NOTES :

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