4 lg. onions
2 tbsp. Tony's seasoning
4 tbsp. cooking oil
2 tbsp. Lea & Perrin Worcestershire sauce
2 tbsp. parsley flakes
12 raw crabs
3 c. rice
1 to 4 c. water

Put oil in pot, let it get hot. Add onions (chopped fine). Cook onions in oil, stirring all the while. When onions start to turn brown, add about 1/2 cup water so onions stop burning. Add cleaned crabs already seasoned with Tony's garlic powder in pot. Sprinkle parsley flakes and Worcestershire sauce on top of crabs. Heat on low fire to a good simmer. Cover and check about every 10 minutes. Add water if needed. Keep enough water to keep onions covered for gravy. Cook 1/2 hour to 45 minutes. After adding crabs, start to simmer. Put over cooked rice; serve. Serves about 4 to 6 people.

Cook rice separate. Prepare crabs (scald crabs so they die, 2 to 3 minutes). Pull shell off. Clean inside out, cut off legs. Rinse and add seasonings.