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Softshell Crabs with Pine Nuts

• 12 hotel softshell crabs
• flour
• 2 to 4 ounces butter
• 1 teaspoon peanut oil
• coarse salt
• 2 to 4 small cloves garlic, chopped
• ¼ to ½ cup pine nuts
• lemon wedges

Pat crabs dry with paper towels. Flour both sides of crab. Heat the butter and oil in the skillet until hot and foamy. Use medium heat. Sauté shell side down first for 2 minutes. Shake skillet across burner if crabs stick. Salt lightly, then turn carefully with a spatula. Add the garlic and pine nuts. Use a spoon to coat nuts and garlic with butter sauce. Cook crabs 2 minutes more, adjusting heat if necessary. Spoon on sauce. Serve with lemon wedges.

Serves 4.