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This is a very traditional crab soup which derives its name from the Gaelic "Partan" meaning crab and Brigh(pronounced Bree) meaning juice or gravy.

Scottish Crab Soup Recipe

Ingredients:
1 large Boiled Crab (approx 2-3 lbs)
3 oz long grain rice
1 pt milk
1 pt chicken stock
1/2 teaspoon anchovy essence
salt & pepper
5fl oz 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. Place all the crab meat EXCEPT from claws into the mixture, then rub the mixture through a sieve. Place this sieved mixture in a pan with the stock and bring gently to the boil.

Add the anchovy essence, then remove from heat. Add the claw meat and season with salt and pepper to taste.
Reheat GENTLY adding the cream (DO NOT boil). When warm, serve(should serve 4) immediately

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For US to UK equivalents for food weights and measurements see this rough guide