Recipes

Crab Fishcakes

Field mushrooms filled with quenelles of pâté wrapped in foil

Stockists

  • Sainsbury’s
  • Morrisons
  • Asda
  • Tesco

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.

Cuisine British
Servings 4

Ingredients

  • 113 grams Castle MacLellan Crab Pâté
  • 1/2 Spring Onion
  • Nutmeg a sprinkle
  • 25 grams Breadcrumbs
  • Flour
  • Olive Oil
  • Salt & Pepper to taste
  • 1/2 Chilli finely sliced
  • Lemon wedges to serve

Instructions

  1. Add the Castle MacLellan Crab Pâté and spring onions into a bowl and mix well. Add nutmeg and breadcrumbs to the bowl and combine all the ingredients.

  2. Divide mixture into 4 and shape into flat cakes, sprinkle gently with flour and place crab cakes in the fridge for 30 minutes.

  3. Coat bottom of frying pan with olive oil and cook cakes over a medium/high heat for 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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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905

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