Cook rice in large amount of salted water, cast in a colander and dress with a part of butter.

Chop onion, grate thinly carrot. Mix vegetables and fry in the remaining butter.

Chop eggs, mix them with rice, vegetables, sliced crab sticks and corns, salt and pepper. Then add 2 tablespoons of mayonnaise and stir up.

Cook cannelloni in large amount of salted water for 5 minutes. Cool under cold water strain.

Fill in each pipe with prepared stuffing, put in greased mold, scatter over tomato circles, salt, brush with the remaining mayonnaise. Bake the dish for 20-25 minutes over 340°F.

When serving, put baked pipes on a platter and top them with parsley greens.