Take six nice fat crabs, wash them, and while alive chop off the claws; then clean the rest of the crabs carefully and lay them in a dish. Chop up twoonions fine, fry them in atablespoonful of butter and lard mixed; when brown and soft stir in a large spoonful of flour, which must also brown nicely; throw in some chopped parsley and alittlegreen onion, and when they are cooked pour on aquart of boiling water—this is the gravy. Now put in the crabs without parboiling. Let them simmer in the gravy for half an hour, and serve with boiled rice. Parboiling crabs destroys their flavor; they should be alive to the last moment.