Combine the flour and Old Bay Seasoning in a shallow pan.
Heat a large skillet over medium heat. Add the clarified butter.
Dredge the crabs is the seasoned flour, shaking the crab to release any excess flour. Sauté for 2-3 minutes per side. Be careful…the butter may pop when the water from the legs makes contact with the oil.
Plate the crabs and drizzle with fresh lemon juice.
Serve immediately.