Parton Bree

Parton is the scottish word for crab. Bree is the scottish word the for the liquid which food has been cooked in. So parton bree translated means crab soup, it is most delicious.

Ingredients
1 large cooked crab
2oz/50g basmati rice
1 pint/600ml milk
1 pint/600ml liquor from boiling the crab or water
¼ pint/125ml single cream
salt
pepper
finely chopped chives

Method
1 Remove all the meat from the crab (keep the claw meat separate).
2 Cook the rice in a pan with the milk and water until tender.
3 Place the rice and the brown body meat from the crab into a sieve placed over a large saucepan.
4 Push all of the ingredients through the sieve with the back of a spoon.
5 Add the white meat and cream to the saucepan.
6 Heat the contents of the pan.
7 Taste to check for seasoning, add salt and pepper to taste.
8 If the partan bree is too thick, you can add some more milk if required.

Serve garnished with fresh, green, finely chopped chives.