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Eggs Cocotte with Oyster Crabs

Thoroughly wash and drain on a cloth a half pint fresh oyster crabs. Heat a tablespoon melted butter in a frying pan, add crabs and fry for five minutes, briskly tossing them meanwhile. Pour in two tablespoons sherry and one and a half gills cream, season with three saltspoons salt, saltspoon grated nutmeg, and boil for five minutes. Evenly divide crabs in six cocotte dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons pepper, equally divided, then set in oven for five minutes, remove and serve.