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Serves
4-6
8oz
(225g) brown and white crabmeat
1 pint (600ml) milk
3oz (75g) rice
1 pint (600ml) water
Salt and freshly ground white pepper
Few drops of anchovy essence
¼ pint (150ml) single cream
Separate
the brown and white crabmeat, and keep half the white meat on one side.
Put the milk into a pan and bring to the boil. Add the rice, bring to the
boil, cover and then simmer until the rice is soft. Stir in the crabmeat
and then liquidize until creamy. Return to the pan with the water and bring
to the boil. Season well with salt, pepper and anchovy essence, and stir
in the reserved white crabmeat. Heat gently but do not boil. Stir in the
cream and serve at once. |
