Partan bree

Name: Partan bree
Yield: To serve four
Cuisine: United Kingdom
Ingredients: 575 ml (1 pint) chicken stock or water and chicken stock cube; 575 ml (1 pint) chicken stock or water and chicken stock cube; 575 ml (1 pint) chicken stock or water and chicken stock cube; salt and pepper; salt and pepper; dash of cayenne pepper; 150 ml (¼ pint) single cream; 1 large or 2 small crabs (1 900- g or 2 675- g crabs) (1 2- lb or 2 1½- lb crabs); 1 large or 2 small crabs (1 900- g or 2 675- g crabs) (1 2- lb or 2 1½- lb crabs); 575 ml (1 pint) milk; 50 g (2 oz) rice

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

1 large or 2 small crabs (1 900- g or 2 675- g crabs

Europe
United Kingdom
Soup
Gluten-free

Method

Remove all the meat from the boiled crab, putting the claw meat on one side. Rinse the rice and put it in a saucepan with the milk. Season with a small pinch of salt and cook until the rice is soft but not a mush. Liquidize the milk and rice mixture together with the main part of the crab meat to make a fairly coarse or smooth purée according to your preference. Clean out the pan and return the