Crabs with Rice

15 small crabs

1 Tbsp. butter or other fat

1 cup rice                

            Salt and pepper

2 or 3 small onions

2 small carrots

Clean the crabs. Cut off and crush the legs, and cook in boiling salted water about an hour. Strain the juice and pour it over the rice. Let stand for half an hour and then cook until rice is tender. Cook the Diced onion and carrots in the fat until slightly browned and then add the crab-meat. Season with salt and pepper, add the rice, and cook together for several minutes. Serve hot.

This is an old French provincial recipe and has a particularly delicious taste that makes it a favourite