Crab & Mussel Linguine

This show-stopper of a dish is surprisingly easy to prepare, combining Castle MacLellan’s Luxury Orkney Crab Terrine with delicate mussels to create a creamy sauce which, when served, is sure to impress your dinner guests.

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients
113 grams Castle MacLellan Luxury Orkney Crab Terrine
500 grams Mussels
500 grams dried Linguine
250 ml dry white wine
3 cloves garlic finely chopped
1 knob butter

Instructions
Start by adding the linguine to a large pan of boiling water and cooking until al dente (8-10mins). While the pasta is cooking begin preparing the sauce.

Melt the butter in a large heavy-bottomed frying pan over a medium heat.

Add the onions to the pan, reduce the heat and allow to soften, stirring occasionally.

Add the garlic and cook for 2 minutes.

Add the wine, bring to the boil then simmer for 3 minutes until the alcohol has cooked out

Add the Castle MacLellan Luxury Orkney Crab Terrine to the pan and mix until smooth.

Add the mussels, cover with a lid and cook for 3 minutes.

To serve, drain the pasta and add to the sauce, along with a few spoonfuls of the cooking water.

Cook for a further 2 minutes until the pasta is well coated with the sauce then serve.

Crab Crostini with Shaved Asparagus & Spring Onions

Course: Main Course, Starter
Servings: 4

Ingredients
1 baguette
Olive oil
100 g asparagus tips
100 g pack Castle MacLellan Luxury Orkney Crab Terrine
1/2 bunch spring onions, sliced
Grated zest of 1 lime

Instructions
Slice the baguette into 1.5cm rounds. Place on a baking tray and drizzle over a little olive oil, turning the slices to coat on both sides.
Bake in preheated oven at 200 deg C, fan 180 deg C, Gas 6 for about 10 minutes, turning halfway through cooking, until golden and crispy. Allow to cool on a cooling rack until completely cold before topping.
Meanwhile, prepare the asparagus. Using a potato peeler shave thin slices along the length of each asparagus spear and blanch in boiling water for just 1-2 minutes. Drain and place in ice cold water until required.
Generously spread each crostini with Luxury Crab Terrine.
Drain the blanched and cooled asparagus and pile on top of the Crab Terrine with the spring onions and finish with a sprinkling of grated lime zest.

Recipe Notes
Tip: Crostini are great for using up day old baguettes and can be kept in an airtight tin for several days.

Partan Bree

This classic Scottish Partan Bree or crab soup is a firm favourite in the Castle MacLellan kitchen. The beautifully subtle sweetness of crab pairs perfectly with floral notes of lightly pickled fennel.

Since 1982 we’ve been finding flavour from the lowlands of Dumfries and Galloway to the northern Scottish island of Orkney. Orkney’s pristine and nutrient rich waters make it a haven for crustaceans. This traditional recipe allows the ingredients to speak for themselves. We hope you enjoy it as much as we do.

Course: Main Course
Cuisine: Scottish

Ingredients
113 g Caste MacLellan Orkney Crab Pâté
50 ml single cream
15 g tomato puree
10 ml water
Salt and pepper
Pickled Fennel
200 ml water
100 ml white vinegar
100 g caster sugar
100 g fennel thinly sliced
1/2 tsp salt
Dill to garnish

Instructions
Pickled Fennel
Place the water, sugar, vinegar and salt in a small saucepan and bring to a boil. Simmer for 1 minute and remove from the heat.

Add the fennel and place it in the fridge for 30 minutes or until cool. Drain all the liquid from the fennel and set aside.

Partan Bree
Place all the ingredients in a small saucepan and gently whisk to incorporate it all together. Bring to a gentle simmer.

Adjust the seasoning if necessary and add a little more cream if it’s too thick.

To serve, drizzle a little cream around the soup, place some of the pickled fennel in the centre and garnish with dill.