• 1 large cooked crab, weighing about 1–1.5 kg /2–3 lb
• 75 g /3 oz long grain rice

Place the rice, milk, saffron and butter in a pan with salt, pepper and nutmeg to taste. Bring to the boil and simmer until the rice is tender. Add the brown crab meat, setting aside the white meat from the claws. Rub the mixture through a sieve or blend it in a liquidiser, then return it to the pan and add the stock, anchovy essence and white crab meat. Adjust the seasoning and stir in the cre