Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Partan Bree is a Scottish crab soup thickened with cream and a little rice.


  • about 225 g/ 8 oz crab meat
  • (what you should get from a 675 g/


If picking a fresh crab, reserve the claw meat to add just before serving.

Put the rice in a pan with the milk and bay leaf. Bring to the boil, lower the heat and simmer until the rice is soft, about 20 minutes.

While it is cooking, sweat the onion in the butter until soft and translucent. Reserve.

Remove the milk from the heat, stir in the crab meat (except for the claw