Soft-shell crabs are in season from early spring to late summer, depending on weather. You should buy them alive and use them the same day.
1. Prepare the crab: Remove the lungs and tail by hand and cut straight across eyes.
2. Heat a large sauté pan to medium-high heat.
3. Season the flour with the salt and pepper. Dredge the crabs in the flour to coat, shaking off excess. Lay the crabs in the hot oil in a single layer with out crowding; you may have to pan fry them in batches. Be careful, the crabs have a tendency to pop and splatter.
4. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towel and keep warm.
5. Melt the garlic herb butter slowly. Place 2 cooked soft-shell crabs on a dinner plate. Swirling the butter, just until it melts, spoon on a generous amount of herb butter on both plate.
6. Sprinkle with chopped parsley. Serve immediately.