Bread, fry in olive oil and set aside 6 soft shell crabs.

SAUCE:

1/3 c. butter
2 tbsp. white wine
1 tsp. lemon juice
1 tbsp. capers
1/8 tsp. salt
Black ground pepper to taste

Saute' over medium high heat preceding ingredients for 3 to 5 minutes or until liquid starts to reduce and turn brown. Do not burn. Pour over soft shellcrabs immediately and serve.

Serves 2.