Here's my version.
6 soft-shell crabs (defrosted if frozen & trimmed of inedible parts (lungs, sacs, etc.)
1/2 cup flour
salt & pepper
1/2 cup sparkling white wine or champagne
juice of 1/2 a lime or lemon
1 shallot (minced)
1 Tbsp melted butter
Heat a small pot (I didn't want oil to splatter all over the kitchen so I opted not to use a fry pan) on medium low heat with enough vegetable oil to cover the top of a soft-shell crab. Mix the flour, Cajun seasoning, and pepper in a deep dish plate. Wash the crabs and make sure to pat them dry. Sprinkle the crabs with just a tiny bit of salt on both sides then dust each with the flour mixture.
Test the oil by throwing in a piece of minced shallot. If the oil bubbles around it, then gently put in the first crab into the oil. Fry for about 5 minutes on each side then put the crab on paper towel to rid the excess oil. If you have a bigger pot, use medium high heat to cook multiple crabs together rather than one-by-one.
Heat a small sauce pan on medium low heat and pour in the melted butter. Once the butter is heated, sauté the shallots until tender. Add capers, stir, add wine, and cover and let simmer for 3-5 minutes. Add lemon/lime juice and let it simmer uncovered for another 2 minutes.
Sautéing the shallots until tender; Capers added before pouring in wine
I served the soft-shell crabs on Thai mint rice (Archer Farms boxed rice from Target) and spooned the sauce over the crabs and rice with a side of Thai-style cucumber pineapple mint salad.