Heat oven to low (about 200 degrees) and have an oven safe plate or pan ready.

Start with cleaned soft shell crabs. Spread the flour in a shallow bowl or on a plate and season with salt and pepper. Dredge both sides of each crab in the flour. Shake off any excess flour and set on a clean plate.

Heat a large sauté pan over medium heat and add the olive oil and 1 tablespoon of the butter. Let the butter melt and swirl into the oil. Place the crabs in the pan, top shell side down. Cook for about 3 minutes. Turn the crabs over and cover the pan. Cook for another 2-3 minutes until the crabs turn pink.

Remove the crabs from the pan and place on an oven proof plate. Put the plate in the oven while making the sauce.

Turn up the heat under the sauté pan to medium high and add the white wine to deglaze the pan. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add the lemon juice and allow the liquid in the pan to reduce by half. Add the capers and remaining two tablespoons of butter and swirl the butter to emulsify the sauce. Sprinkle in the chopped parsley and turn off the heat under the pan.

Remove the crabs from the oven and place on serving plates. Spoon the sauce over the crabs and sprinkle with parsley to garnish.