Broiled soft-shell crabs
Lift the projecting “wings” of the upper shell, and cut or pull off the “feathers” you will find under them. Next trim off the tail, or flap, or “apron,” a round piece of softer shell on the under side of the upper.
Wash quickly and cook without delay lest they die on your hands.
Wash with butter, sprinkle with salt and cayenne pepper, lay within a reversible wire broiler, and cook over clear coals ten minutes, turning twice to broil both sides.
Serve upon thin slices of buttered toast.