Crab 'N Rice - cooking recipe

Ingredients

6 to 8 crabs
1 large onion
1 small sweet pepper (optional)
1 c. fresh pigeon peas, boiled until tender
2 c. rice
3 to 4 Tbsp. tomato paste
salt, pepper, paprika and thyme to taste

Preparation

First wash crab; remove biters and put aside.
Separate crab bodies from backs; scoop out crab fat into bowl.
Break bodies into sections; beat bodies and biters with coach beater.
Set aside. Peel and chop onion and sweet pepper; fry until tender.
Stir in tomato paste, crab fat and seasonings.
Simmer 5 minutes.
Add 3 cups of water.
Bring to boil and add peas and crab.
Bring to boil.
Boil 5 minutes.
Add rice and bring back to boil.
Turn to simmer and cover pot until water is almost gone.
Cook on low until rice is tender.