• 400g/14oz tinned crab meat, drained
  • 100g/3½oz long grain rice
  • 50oml/2 cups chick­en or fish stock/broth
  • 500ml/2 cups se­mi skimmed/half fat milk
  • 1 tsp an­chovy paste or 2 tsp Worces­ter­shire sauce
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the rice is ten­der. Blend to a smooth con­sis­ten­cy, sea­son and serve.
  3. Use an­chovy paste if you can as this will give a tasty ad­di­tion­al depth to the soup.