A recipe for Crab Soup from Cornwall.
Put the milk, butter and rice in a pan and add salt, pepper and nutmeg to taste. Bring to the boil then simmer until the rice is cooked.
Add the bown crabmeat to the pan, reserving the white meat.
Rub the soup mixture through a sieve or liquidize then return to the pan.Add the stock together with the white crabmeat.
When ready to serve check the seasoning and stir in the cream. Heat the soup through without letting it boil and serve straight away.