---
title: "Partan Bree · Rampant Scotland"
description: "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. "
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_partan.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Partan Bree · Rampant Scotland

Recipes

# Partan Bree

[Original page](https://web.archive.org/web/20251116145032/http://www.rampantscotland.com/recipes/blrecipe_partan.htm)

*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!*

## Ingredients

- 1 large **cooked** crab

2 oz (50g or ¼ cup) rice

1 pint (600ml or 2½ cups) milk

1 pint (600ml or 2½ cups) liquor from boiling the crab

¼ pint (125ml or ¾ cup) single cream

Salt and pepper

Finely chopped chives

## Method

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.

## Source

From Rampant Scotland, restored from the page as it stood on 16 November 2025. [Original page](https://web.archive.org/web/20251116145032/http://www.rampantscotland.com/recipes/blrecipe_partan.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.