|Cooked crab||1 Medium|
|Long grain rice||3 Ounce (About 75 Gram)|
|Fish stock/Water and 0.5 fish stock cube||1 Pint (About 600 Milliliter)|
|Milk||1 Pint (About 600 Milliliter)|
|Anchovy essence||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Single cream||1⁄4 Pint (About 150 Milliliter)|
|Croutons||1⁄2 Cup (8 tbs), baked (Use Fried Or Baked Ones)|
|Chopped parsley||1 Tablespoon|
This soup is famous in Scotland and it has all the good flavour of really fresh crabmeat.
You could use canned crab if a fresh one is not available.
Buy a 227 g/8 oz can.
Remove all the flesh from the body and claws of the crab.
Put 2 tablespoons of the white meat and 1 to 2 tablespoons of the dark meat on one side to float on top of the soup.
Put the rice, stock or water and stock cube and milk into a saucepan.
Cook steadily for about 20 minutes or until the rice is tender.
Add the anchovy essence, a little seasoning and most of the crabmeat.
Heat, but do not cook for any length of time, as this makes the crabmeat rather tough.
Add the cream just before serving and heat gently.
Spoon into soup cups and top with the reserved crabmeat, croutons and parsley.