2 lemons
1 cup all-purpose flour
1 teaspoon freshly gound pepper
1/3 cup olive oil
8 cleaned soft-shell crabs
3 tablespoons unsalted butter
5 medium shallots, chopped
1/2 cup dry white wine
2 tablespoons drained capers
Using a small knife, peel one of the lemons, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the remaining lemon into the bowl of sections and set aside.
Preheat the oven to 250 degrees farenheit. In a large plate, combine the flour with the pepper. In a large nonreactive, nonstick skillet, heat 2 tablespoons olive oil over moderately high heat. Pat the crabs dry with paper towels and dredge them in the flour. Add 4 of the crabs to the skillet and cook, turning once, until red and crisp, about 3 minutes per side. Transfer them to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs.
Add butter and shallots to the same skillet, and cook over moderately hight heat, stirring frequently, until the shallots have softened, 3 to 4 minutes. Increase the heat to high, add the wine and simmer until reduced by half, about 2 minutes. Add the reserved lemon sections and juice and the capers and stir well. Place 2 crabs on each plate and spoon the sauce on top.
