In a large skillet, heat oil. Add butter and melt. Sauté garlic cloves for 3 minutes. Remove garlic and discard.
In a shallow dish, combine flour, salt and pepper. Dredge crabs. Place in skillet, topsides down, and cook until reddish-brown, about 5 minutes. Use tongs or spatula to turn crabs. Cook until done, about 5 more minutes. Drain on paper towels.
Add lemon juice and pressed garlic to the pan. Scrape up liquid and browned bits. Spoon over hot crabs.
Contributed by Joyce Taylor