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Place the flour in a shallow bowl. Add in the peppers. Use this to dredge the soft shell crabs.
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Melt about 8 tablespoons of butter in a large, wide skillet or frying pan over medium heat. Add in a single layer of crabs, and cook until browned on one side, then turn over. Cook until the second side is browned and crab is done, then remove to a platter. Repeat with remaining crabs. Add in more butter when necessary.
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After all crabs are cooked, stir in the garlic, lemon juice, and parsley. Pour the pan garlic-lemon-parsley sauce over the crabs.
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Serve immediately.