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Ingredients
1 cooked crab
2 oz long grain rice
2 pints chicken stock
Anchovy essence
½ pint single cream
Salt and pepper
Method
Remove the meat from the crab, putting to one side what you take from the large claws.
Cook the rice in milk until soft then liquidise or sieve with the dark crab meat.
Add the stock, a dash of anchovy essence and seasoning to taste.
Heat without boiling kthen gently stir in the shredded claw meat and the cream.
Continue to heat for a few more minutes until warmed through.
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Copyright (c) 2000-2001 Sue Kelly. Tastes Of Home