The little crab found in the oyster is not, as commonly supposed by two-thirds of the oyster-eating community to be, the young of the blue crab; but it is a distinct species. It is a messmate of and caterer to the wants of the oyster, being therefore a benefit instead of a detriment to the latter. In return for the oyster’s kindness in protecting it against its enemies, the little crab catches and crushes food which in its entire state could not be taken by the oyster. A singular thing in connection with them is, that all found inside of the oyster are females. The male of the same variety is found in the neighborhood, but its shell is firm.

Oyster-crabs are found at the grocer’s, put up in half-pint bottles, which retail from 60 to 75 cents each. At the markets they are sold at $2.50 per quart.

To Serve Oyster Crabs.—Put on a small saucer a crisp but dry leaf of lettuce, and put in the centre of each leaf a scant tablespoonful of the oyster crabs. Add a scant teaspoonful of mayonnaise to each, and serve as a whet before a ladies’ collation, or at an afternoon luncheon.

Oyster-Crab Omelet.—This is a most tempting dish. Roll an ounce of butter into little balls, dredge these with flour, put them in a pan, and when they begin to melt whisk them; do not let it brown; add a gill of hot water, and simmer until thick; now add half a pint of oyster crabs, salt, and a pinch of cayenne. Beat up four eggs thoroughly, and make them into an omelet; just before folding, add the crabs, and serve.

Oyster-Crab Sauce.—Add a tablespoonful of oyster-crabs to half a pint of drawn butter, sauce hollandaise, or in fact any white or cream fish-sauce, and serve with boiled fish.

ACKNOWLEDGMENT.

The writer is deeply indebted to Prof. George Brown Goode’s compilation and reports of the “Fishery Industries of the United States,” for much of the natural history of fish and shell embodied in this work.