Combine flour, salt and pepper and coat crabs with mixture, shaking off excess. Heat oil in a skillet, add crabs and saute until golden. Drain and keep warm. Pour off oil from skillet. Add butter, shallots, vinegar and wine and beat with a wire whisk over low heat until mixture becomes creamy. Stir in tarragon, sage, basil and oregano. Pour sauce over crabs and serve immediately. Serves 1.
» This sauce can also be served on shrimp or light fish such as lemon sole or turbot. For this use, saute one clove garlic, finely chopped, in the skillet after discarding oil but before adding butter.