Instructions: Brush undersides of crabs with mustard. Refrigerate for at least 30 minutes. Saute garlic cloves in pan for 1 to 2 minutes in butter or butter and oil. Remove from pan just before adding crabs.

Lightly dredge the crabs in flour seasoned with salt and pepper. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once.

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