Oatmeal-Crusted Soft-Shell Crabs With Brown Butter

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1 cup quick-cooking oatmeal

1 cup Wondra flour

Salt and freshly ground pepper

1 large egg

1/2 cup buttermilk

8 medium soft-shell crabs, cleaned

1 stick plus 2 tablespoons salted butter

1/2 cup vegetable oil

2 tablespoons drained capers

1 tablespoon fresh lemon juice

1 tablespoon coarsely chopped flat-leaf parsley

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