June 27th, 2005|
3 oz long grain rice.
1 pt milk (1.2 Am Pints)
1 pt Chicken stock (1.2 pts)
1/2 teaspoon anchovy essence.
Salt and pepper.
5 fluid ounces of single cream.
Method:Remove all the meat from the crab and set aside the flesh from the large claws.
In a pan, boil the rice in the milk until soft but take care not to over cook.
Add the crab meat (except the claws) and rub the mixture through a sieve into a clean pan.
Bring to the boil gradually whilst stirring in the chicken stock.
Remove from the heat, add the anchovy essence and the claw meat and season with salt and pepper to taste.
Reheat, stirring in the cream, but do not boil.
When hot, serve immediately.
Serves 4 ~ DN
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