Soft-Shell Crabs With Grenobois

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1 lemon

8 live soft-shell crabs

Flour, for dredging

6 tablespoons unsalted butter

Salt and pepper

4 tablespoons finely chopped tomato confit

1 tablespoon chopped shallots

1 tablespoon capers

1 tablespoon finely chopped parsley

1 tablespoon pitted finely chopped black olives

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