Season crabs by dredging in seasoned flour, shaking off excess. Set aside.
In a large skillet over medium high heat, add the oil
saute the crabs until soft, about 2 minutes on each side.
Remove the crabs and set aside.
Add garlic and cook it for 1 minute.
Add the capers and white wine.
Cook until wine has reduced to about 1/2.
Return the crabs to the pan and cook until brown, about 1 minute more.
Season with salt, pepper and celery salt.
Plate the crabs
spoon pan sauce over the crabs and garnish
Serve with a hot sauce on the table for those who like it spicy.