Step 1

Preheat a large skillet over medium heat. Meanwhile, pat the cleaned soft-shell crabs dry and season with salt and pepper. Dredge lightly with flour. Add four tablespoons of the butter to the pan and let melt until foaming. Drop in the dredged crabs and let cook until lightly golden on both sides.

Step 2

Remove the crabs from the pan and turn down the heat. Add in the remaining two tablespoons of butter followed by the capers. Let cook for 30 seconds to a minute before adding in the vermouth followed by the white wine and lemon juice. Bring to a simmer.

Step 3

Add back in the crabs and let cook, basting often, until the sauce has thickened slightly and the crabs are cooked through. If the sauce becomes too thick, you can thin it out with a little water of extra wine. Turn off the heat and serve immediately.