WELCOME TO An Entertainment Site for Scottish Country Dancers - Enjoy the curated selection of theme-related dances for celebrations and holidays, or find a dance associated with a special calendar day, or EVEN your own birthday!
The Crab Fishermen, Winslow Homer, 1883
Crab Day
Mar 9
Other Scottish Country Dances for this Day
Today's Musings, History & Folklore
"🎶 Willy stands around and whistles, when his fields are full o' thistles,
Thistles never brought a worry any mark o' weel
Now I think I'd better tarry,
Bide a wee afore I marry,
Oh 'til Willie catches Maven Partans in his creel."
~ Alexander Windick and Clive Strutt
If you're partial to seafood, you may get your cravings from your ancient ancestors! Along the Scottish coast, massive shell middens—piles of oyster, mussel, scallop, whelk, and limpet shells—stand as evidence of Mesolithic seafood-eaters who lived over 10,000 years ago.
Before contemplating your next meal, sharpen up your appetite with this lively strathspey featuring intricate, creel-basket like figures, including double figure eights and a unique "drop-out chain" that adds to its fisherfolk charm.
Accompanying the dance is a historical recipe for Partan Bree, a rich crab soup (enriched with anchovies and cream), taken from Lady Clark of Tillypronie’s renowned Victorian-era cookery collection!
Recipes for this and other classic Scottish dishes can be found in The Scots Kitchen: Its Traditions and Lore with Old-Time Recipes (1929), a book still in print today. Compiled by Orkney-born Florence Marian McNeill—Scottish folklorist, author, editor, suffragist, and political activist—this collection preserves culinary traditions and folklore from across Scotland, from the Shetlands to the Borders, Orkney, and the Hebrides. McNeill is also celebrated for The Silver Bough, a treasury of Scottish folklore, and its companion volume, Scots Cellar: Its Traditions and Lore with Old-Time Recipes! 🧡 ❤️ 📕 🦀 🦀 🦀 🧺
Partans in His Creel (Forbes)
This is the day is for all crab meat lovers to enjoy their favorite crustacean with traditional recipes: crab boils, crab cakes, crab bisques, and partan bree.
The crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. There are countless recipes and variations.
Another favorite is the traditional Scottish crab bisque, Partan Bree, one of several recipes collected by F. Marian McNeill in her cookbook, The Scots Kitchen, 1929, one of the first books of its kind to collate traditional recipes. It is reproduced here:
Partan Bree (Crab Soup) - Lady Clark of Tillypronie's Recipe
Crabs, rice, white stock, alt, pepper, anchovy, cream
Pick all the meat from two cooked crabs and set aside that from the large claws . Boil five or six ounces o rice in milk till soft, and pass it with the crab-meat through a tammy into a basin. Stir it with a wooden spoon still perfectly smooth and add to it, very gradually, sufficient white unseasoned stock for a party of twelve or fourteen people. Do not make it as thick as a purée. Seaosn with salt, white pepper, and anchovy. Put it all into a pan and stir it over the fire until quite hot, but do not let it boil. Add pieces of meat from the claws, and just before serving, stir in half a pint of cream.
Partans in His Creel is a folk song by Alexander (Allie) Windwick (1913-1999), one of the best known of Orkney's composers of traditional songs and tunes. Partans in his Creel is written in the Orkney dialect. Scroll down to hear a popular version.
And for a modern take on partan bree, click the bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye.
Click the dance cribs or description below to link to a printable version of the dance!
