Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This is a real crowd pleaser and can be made up in advance so it’s all hit and no hassle. We usually use white crab meat, but if you’ve got some brown you can use a mix. Make sure you serve it with warm toast so the butter topping melts!


  • 300 g white crab meat
  • 3 tbsp mayonnaise
  • ½


Pick through your crabmeat to make sure there are no little bits of shell and put it in a bowl. Mix in the mayonnaise, chilli, chives and lime juice and zest. Taste and season if it needs it. Divide between four ramekins and flatten the top using the back of your spoon so it’s nice and even.

Melt the butter in a pan and add the paprika. Pour a thin layer over the crab and put the rameki