Lift one pointed side of the top shell of each crab; pull out and discard the gills. Remove the tail flap by twisting and pulling, then trim the face with scissors. Rinse with cold water and pat dry on paper towels.

In a shallow dish, whisk together flour, salt, pepper, paprika, and cayenne for a flavorful, spicy crust.

Dredge each crab in the seasoned flour, shaking off excess for an even, crispy coating.

Heat about ½-inch of oil in a heavy skillet to 350°F. Fry crabs for 2 minutes per side or until golden brown and crisp. Transfer to a paper-towel-lined plate to drain.

Plate crabs with lemon wedges and tartar sauce or homemade remoulade for serving.