2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving
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