To cook the crab:
Lighly dust crab in flour. In a small, non-stick frying pan, heat enough olive oil to cover the bottom of the pan on med-high. Add the crab, top side down, and fry 2-3 minutes, just until lightly golden. Flip, and fry 2-3 minutes more until entire crab is cooked. Allow crab to sit on a paper towel for 1 minute to drain excess oil.
To cook the sauce:
Chop the parsley and sage prior to frying the crab. While frying the crab, heat butter in sauce pan over medium heat. As butter melts, mix in 2-3 Tbsp of olive oil and a splash of lemon to taste. Stir in capers and allow sauce to come together for 1-2 minutes. Stir in parsley, let simmer for 1 minute then remove from heat. Time this so that the sauce comes off when you are ready to plate the crab.
Cut crab in half lengthwise and place each half on a small appetizer plate. Pour equal amounts of sauce and capers over the crab. Sprinkle a pinch of fresh sage over the sauce. Serve warm.
Notes: No salt is required as the crab and capers add plenty of salt. You can adjust the amount of all ingredients up or down to individual tastes - more lemony, buttery, etc.