Crab Fishcakes

Crab fishcakes

This is a beautiful recipe that is perfect for an evening with friends or family. Our Orkney Crab suppliers provide one of the key ingredients. They recommend adding a little lemon zest to the topping to give it some zing.




  • 1 Tub of Castle MacLellan Crab Pâté
  • 1/2 Spring Onion
  • Sprinkle Nutmeg
  • 25g Breadcrumbs
  • Flour
  • Olive Oil
  • Salt & Pepper to taste
  • Spring Onion, garnish
  • 1/2 Chilli, finely sliced
  • Lemon Wedges, to serve 



  1. Add 1 tub of Castle MacLellan Crab Pâté and spring onions in to a bowl and mix well. Add nutmeg and breadcrumbs to the bowl and mix well to combine all the ingredients.
  2. Divide mixture in to 4 and shape in to flat cakes, sprinkle gently with flour and place crab cakes in fridge for 30 minutes.
  3. Coat bottom of frying pan with olive oil and cook cakes over a medium/high heat for about 2-3 minutes on each side until golden brown, serve immediately with lemon wedges, spring onion shavings and chilli dip sauce.

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