Crab and Rice

Name: Crab and Rice
Yield: 8–10 Servings
Cuisine: Scottish
Ingredients: 4 pt (1.51) Cold water; 2 tablespoons oil; 1 stick of celery, finely chopped; 1 carrot, finely chopped; 2 medium-sized (preferably live) crabs; salt and pepper; claw meat; 1 onion, finely chopped; 4 oz (125 g) short-grain pudding rice (⅔ c); ½ pt (250 ml) double cream (1¼ c); salt and pepper

Partan bree)*

Preparation info

8–10
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

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

Europe
United Kingdom
Pescatarian
Scotland
Gluten-free
Soup

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