Scalloped Crabs

Put the crabs into a kettle of boiling water, and throw in a handful of salt. Boil from twenty minutes to ½ an hour. Take them from the water when done and pick out all the meat; be careful not to break the shell. To a pint of meat put a bit of salt and pepper; taste, and if not enough add more, a bit of at a time, till suited. Grate in a very little nutmeg and add one spoonful of cracker or bread crumbs, 2 eggs well beaten, and 2 table spoonfuls of butter (even full); stir all well together; wash the shells clean, and fill each shell full of the mixture; sprinkle crumbs over the top and moisten with the liquor; set in the oven till of a nice brown; a few minutes will do it. Send to the table hot, arranged on big dishes. They are eaten at breakfast or supper.