If your crabs are not already cleaned, rinse them under cold water. Remove the face and gills if necessary and flip the small tail flap up and tuck it under. Pat each crab dry thoroughly with paper towels. Leave them whole.

Make dredge and egg wash

In a shallow bowl or pie plate combine 1 cup flour, 1/2 cup cornmeal, 1/4 cup corn flour (if using), 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/4 tsp cayenne and 1/2 tsp garlic powder; whisk to combine. In another bowl whisk together 2 eggs and 1/2 cup milk or buttermilk until smooth.

Heat frying oil

Pour about 1 cup vegetable oil into a 10–12 inch skillet so it reaches roughly 1/4 inch depth (enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) or a pinch of dry flour sizzles immediately when dropped in.

Dredge and fry

Working one at a time, gently dredge each crab first in the egg wash, letting excess drip back, then press into the flour/cornmeal mixture, coating both sides and the legs. Shake off loose flour. Place crabs in the hot oil, legs pointing toward the edge to prevent curling, and cook 3–4 minutes per side until golden brown and crisp. Adjust heat as needed so coating browns but doesn't burn. Cook in batches to avoid crowding; add more oil if needed between batches.

Finish in butter and rest

When crabs are done, transfer to a wire rack set over a sheet pan or paper towels. Add 2 tbs unsalted butter to the skillet and let it brown lightly (about 1–2 minutes), stir in 1 tsp flour and cook 30 seconds, then squeeze in half the lemon and add chopped parsley; swirl to combine. Spoon a little of this brown butter-lemon sauce over each crab. Let crabs rest 2 minutes before serving.

Quick Remoulade (optional)

Stir together 1/2 cup mayonnaise, 1 tsp Dijon, 1/2 tsp hot sauce, 1 tsp chopped capers, 1 tsp lemon juice, 1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.