Process first 4 ingredients in a food processor until finely chopped. (Do not overprocess because nuts will become oily.) Stir in breadcrumbs and salt; set aside.
Combine milk and eggs.
Dredge crabs in flour; dip in milk mixture; and coat with nut mixture.
Sauté crabs in oil in a large skillet 2 to 3 minutes on each side. Remove and keep warm.
Add wine to skillet. Cook over medium-high heat until wine is reduced by half. Stir in whipping cream, and cook until hot and slightly thickened. Remove from heat, and stir in butter. Serve immediately with soft-shell crabs.