To prepare the soft-shell crabs: Put the flour in a pie
dish or plate and season with a fair amount of salt and pepper. Dredge
the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry
them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain
on paper towels and cover to keep warm.
Lower the heat to medium and add the butter to the pan. Let the butter melt
and cook until it just begins to brown. Add the capers and wine
; cook, stirring, for 2 minutes until almost dry. Add the lemon juice
and parsley; season with salt and pepper. Pour the caper brown butter sauce
over the crabs and serve with lemon wedges.