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Catherine Brown

Crab and Rice

Partan bree)*

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Preparation info

  • 8–10

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 2 medium-sized (preferably live) crabs
  • 4 pt (1.51) Cold water
  • 2

Method

Cooking the Crabs

Bring the water to a rolling boil and plunge in the crabs. Cook for 10 minutes at a fast simmer. Remove crabs and leave to cool. Strain and reserve the cooking liquid.

Cooking the Stock

Heat the oil in a large pot, add the vegetables and sweat without colouring for about 10 minutes. Rem

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