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Soft Shell Crabs, Olympia

Remove spongy parts and aprons from twelve medium, fresh soft shell crabs. Wash, thoroughly drain on a cloth and place in a deep dish. Cover with cold milk, then let infuse thirty minutes. Drain well, place six fresh slices of toast at bottom of a baking dish and arrange crabs on top of the toast. Season with half teaspoon salt and half teaspoon paprika, then arrange six very thin slices raw lean bacon over crabs, divide in very small bits a maitre d'hotel butter over the slices of bacon. Sprinkle two tablespoons bread crumbs over all. Set in very brisk oven fifteen minutes. Remove, and send to table in same dish.