Fried Oyster Crabs

Wash and dry about one and one-half pints of oyster crabs, dip them first in
flour, and then in cold milk, and finally in cracker dust or well sifted breadcrumbs.
Shake them up well in a colander, and fry in hot fat for two or three minutes. Serve
in croustades made of short paste, garnish with parsley, and sprinkle a little salt over
before serving.