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Crabs with Rice

15 small crabs

2 small carrots

1 cup rice

1 tablespoon butter

2 or 3 small onions

Salt and pepper

Clean the crabs. Cut off and crush the legs, and cook in boiling salted water for about an hour. Strain the juice and pour it over the rice. Let stand for about half an hour and then cook until rice is tender. Cook the chopped onion and carrots in the butter 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 provincial recipe and has a particularly delicious taste that makes it a favorite.