banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This recipe was a tester that Kirsty came up with, and it just worked from the first time she made it. It’s been on our menu ever since and is a great way to use both the white and brown meat.

Ingredients

Method

Preheat your oven to 220°C or put your grill on at high. Remove the brown meat from inside the crabs and place in a bowl with the white crab meat from the claws. Remember to discard the dead man’s fingers. Give your crab body shells a good wash.

Pop your butter in a small fryin