In a large skillet, heat half the butter and add the garlic, peppers, onions, and celery and saute until tender. Add the rest of the ingredients and combine. Mixture should be the consistency of a wet dough. If too dry, add more cream and butter. If too wet, add more bread crumbs. Clean the crabs by removing the sand bag and gills but leave the outer connected. Take a generous portion of the dressing and fill the cavity of the crab. Dredge the crabs in the flour and in another skillet, heat the olive oil and saute the crabs. When crabs are crispy on both sides, remove from heat and drain. May be topped with hollandaise or burre blanc sauce.