Rinse crabs under cold running water. Pat dry with paper towels. In a large skillet, sauté pecans in one tablespoon margarine over low heat for 5 minutes, stirring often. Remove pecans with slotted spoon; drain on absorbent paper. Discard the margarine. Melt remaining margarine in skillet over medium heat. Dredge crabs with flour and place in skillet. Sauté 4 minutes on each side. Remove crabs from skillet and drain on absorbent paper. Place crabs on serving platter. Combine pecans and parsley, toss lightly and sprinkle mixture over crabs. Serve immediately with lemon wedges.
One serving (130 grams) contains: Calories: 310, Calories from Fat: 230, Total fat: 26g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 430mg, Total Carbohydrate: 8g, Dietary Fiber: 2g, sugars: 1g, Protein: 11g, Vitamin A: 15%DV, Vitamin C: 15%DV, Calcium: 2%DV, Iron: 4% DV. (%DV means percentage of Daily Value)