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Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Everybody seems to love a crab cake! We only use white crab meat in ours, but if you have some brown meat then mix that in too for a richer flavour. Serve them up with sweet chilli mayo, green salad and lemon and herb couscous for a dinner that will go down well with all the family.