(Scots Gaelic for Crab Soup)
2 large boiled crabs
3 tablespoons long-grain rice (I like to use Basmati)
600ml chicken stock
Half teaspooon anchovy essence or Thai fish sauce
Frehly milled salt and white pepper, to taste
Remove the meat from the crabs, keep the the claw meat separate. Cook the rice in the milk for around 15 minutes or until it is soft, then add it to the crab meat. Whizz in a liquidiser for 1 minute, or until smooth.
Put into a clean saucepan and gradually stir in the stock over a low heat. Continue to stir as it boils and season to taste after adding the anchovy essence. Lastly add the claw meat, stir until reheated, and swirl some cream into the soup just before serving and sprinkle with fresh parsley.
Serve with crusty granary bread