Season crabs with salt, pepper and lemon juice. Brush underbellies with deli-style mustard. Dip both sides in flour. In a large frying pan, heat 2 teaspoons butter. Saute crabs on both sides, about 2 minutes on each side. Sprinkle each with 1 teaspoon parsley. In a separate pan, heat 8 teaspoons butter and cook until a rich nutty brown. Pour 1 teaspoon butter over each crab. Serve with tartar sauce on the side. Serves 4.
» In French classical cuisine, food cooked a la meuniere (literally "in the style of the miller's wife") is lightly coated in flour, fried in butter and sprinkled with lemon juice.