1 dozen soft shell crabs
Flour for dredging
1 tsp salt
1/4 tsp black pepper
1 tsp fresh thyme, chopped
Canola or Vegetable oil
Juice of 3 Limes and 1 lemon
1 Cup Chicken Broth
3 Tbs Butter
1/3 cup finely chopped fresh cilantro
Prepare the crabs
1. Flip the crab over to reveal its belly and a flap.
2. Pierce the belly with a sharp knive to kill the crab
3. Flip the crab back on its belly and fold back its shell to reveal the feathery lungs
4. Using kitchen scissors, cut away both lungs.
You can ask the fishmonger 
5. Using the scissors, cut away the eyes (remove about 1/4 inch of the front of the crab)to prepare the crabs for you, but it's easy to do yourself and I think that fresher is better. Since I knew that it was going to be several hours before I made dinner I had the fishmonger place the crabs on ice and then I placed them in the refrigerator when I got home. Do not put the crabs in plastic; they will suffocate.
Mix together the flour, salt, pepper, and thyme. Dredge the crabs in the flour mixture and shake to remove excess. In a large flat bottom skillet (do not use non-stick. you need some of the bits to stick to the bottom of the skillet to form a basis for the sauce) add enough oil to coat the bottom of the pan and heat over medium-high heat until the oil shimmers. 
Dredge the crab in the flour mixture
Working in batches, add the crabs with their bellies up. Don't overcrowd the pan and don't be afraid if it gets smoky (it probably will). Cook for about 3 minutes until the crabs are golden brown. Using kitchen tongs flip the crabs and cook on the other side for an additional three minutes. Remove, cover and keep warm until you have finished cooking all of the crabs. The brown bits in the bottom are good, but if some turn black wipe them away with a damp towel. Add additional oil between each batch of crabs.
Place the crabs in a hot skillet
Once you have finished cooking the crabs, add 1 cup of chicken broth and stir to remove the brown tasty bits from the bottom of the skillet. Reduce heat and add the lemon and lime juice. Allow mixture to simmer until it has reduced by half (it should look slightly thick and brown). Turn off heat and stir in butter and cilantro. Season to taste with salt and pepper.
Plate the crabs and drizzle about 1 Tbs of the sauce (or to taste) over each crab. Enjoy!
Tasting Notes: If you don't like Cilantro you can leave it out entirely or for a completely different flavor, add chopped parsley or thyme (if you use thyme, reduce the amount to 1 Tbs chopped fresh Thyme). Make sure you pan fry the crabs in canola or vegetable oil and not olive oil. Olive oil has a lower smoking point and won't hold up to the high heat (you'll end up with black, not golden, crabs). Also, instead of using chicken broth to deglaze the pan, you could use 1/3 cup of Tequila which would work nicely with the Cilantro and lime. Turn the heat off before you add it to the pan and then turn the heat on again to avoid causing a fire.