Directions

1. 1. Season the crabs with salt and pepper and place in the buttermilk.
2. 2. Soak for 1 hour. Remove and pat dry.
3. 3. While the crabs are soaking, prepare the Moro: Place the olive oil in a small, heavy saucepan over moderately low heat. Add the garlic and cook slowly for 5 minutes, or until golden, not brown.
4. 4. Add the lime juice, stir, and bring to a boil.
5. 5. Remove from heat, season with salt and pepper, and add the cilantro. Refrigerate until cool.
6. 6. To prepare crabs: Lightly dredge the crabs in the flour.
7. 7. Melt the butter in a pan or pans large enough to hold the crabs in a single layer over moderately high heat.
8. 8. There should be a thin layer of butter in each pan.
9. 9. After the foam subsides, add the crabs.
10. 10. Immediately place a heavy weight (like a brick or a heavy pan) over them. Cook for 3 minutes, turn each crab over, and again top with the weights.
11. 11. Cook for 3 minutes more. Remove from heat.
12. 12. Dab each crab with some of the Moro. Serve immediately, 3 to a portion.