Traditional Scottish Recipes
- Partan Bree

Partan is the Scots word for a crab and bree is a liquid in which something edible has been boiled and left to soak. So partan bree is crab soup!

1 large cooked crab
2 oz (50g or cup) rice
1 pint (600ml or 2 cups) milk
1 pint (600ml or 2 cups) liquor from boiling the crab
pint (125ml or cup) single cream
Salt and pepper
Finely chopped chives

Remove all the meat from the crab, keeping the claw meat separate. Cook the rice in a pan with the milk and water until tender. Liquidise this with the brown body meat from the crab. Add the white meat and cream and reheat. Add salt and pepper to taste. If the partan bree is too thick, you can add some more milk if required. Serve garnished with fresh, green, finely chopped chives.

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