Cornish Crab and Saffron Soup

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is based on a recipe I cooked when I was in the West Country, and I have further developed it to include saffron, which serves as a nice counterpoint to the crab’s natural sweetness.


  • 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