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

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.