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Omelette with Oyster Crabs

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon each salt and chopped parsley and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Wash and drain on cloth a half pint very fresh oyster crabs. Thoroughly heat two tablespoons melted butter in a black frying pan, drop in crabs and fry for five minutes, tossing them meanwhile. Sprinkle with three saltspoons salt, drop in the eggs, thoroughly mix with fork for two minutes, let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.