Oyster Crabs on Steak.
Since dealers do not sell oyster crabs at reasonable rates where they know their value or have a fashionable trade, if economical, one has to find a modest oyster house where they do not bring a cent and more apiece, but are for sale in bulk. A few dozen at least are needed for the steak. Oyster crabs are tiny things and they shrink in cooking.
The pan must be hot with plenty of butter in it Throw in the crabs whole of course, for they are wee things, clean as an oyster, and let them cook to a turn. Salt and pepper them and turn them over the steak which has been broiled exactly right. The oyster crabs must be cooked so as to be ready when the steak is done.