Partan bree

Method

Place the whole crab in a large pot of salted boiling water and cook for 25-30 minutes depending on size. Remove the crab and allow to cool slightly, then extract all the meat, reserving both white and brown meat separately, and crush the shell to add to the stock. In a clean pot, melt butter and soften the finely chopped onion, then add the peeled and diced potatoes along with the rice and the reserved stock. Add the crushed crab shell and simmer for 25-30 minutes until the potatoes are very tender and the rice is soft. Pass the soup through a sieve or blend until smooth, return to the pot, and stir in the white crab meat and double cream, seasoning carefully with salt and white pepper. Warm through gently without boiling, garnish with brown crab meat and fresh parsley, and serve piping hot with crusty bread.