Clean crabs but do not remove top shell. Rinse well in cool water.
Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
Place flour in one bowl, eggs in another, and bread crumbs in the last. Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.
Preheat oven to 450° F. Heat a skillet with about 1 inch of oil.
Sauté crab on one side for 4 to 5 minutes; turn and continue until crab is crispy. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.
Serving Suggestions: Serve with cocktail sauce, remoulade, a green sauce, or a creamy Dijon sauce. Always serve the sauce on the side.
Chef's Tip: For a great variation, top the crab with some toasted almonds and melted butter.