Now that is posh nosh! Crab cakes 

Lady Macdonald, Britain’s most aristocratic chef, shares some of her favourite recipes 

Small but filling and more importantly incredibly scrumptious 

Small but filling and more importantly incredibly scrumptious 

These are utterly delicious. They can be served as a first course or a main course but beware – crab is filling, which is why I think they are more suitable for a main course, allowing two cakes per person.

Serves 6

  • 6 freshly cut slices of good white bread
  • 900g (2lb) crabmeat, a mixture of white and brown
  • 1 handful of parsley, stalks removed and leaves roughly chopped
  • 3tbsp mayonnaise
  • 2 rounded tsp Dijon mustard
  • 1tbsp Worcester sauce
  • 75g (2¾oz) dried breadcrumbs, for coating
  • Light oil, such as olive or sunflower, for frying

Whizz the bread in a food processor to form crumbs. Mix together the breadcrumbs, crabmeat, parsley, mayonnaise, Dijon mustard and Worcester sauce thoroughly. 

Put the coating breadcrumbs onto a large dinner plate. Put two sheets of kitchen paper onto a wide, warmed dish. Heat a small amount of oil in a large nonstick sauté pan. Form the crab mixture into even-sized small balls, about the size of a golf ball, then flatten each with the palm of your hand.

Press each crab cake into the breadcrumbs on the plate, first on one side and then the other, and carefully place them into the hot oil in the sauté pan. Don’t be tempted to disturb the crab cakes once they are in the pan. 

Leave them for a minute before carefully turning them over to fry on the other side for about a minute. Then, when the crumb coating is deeply golden brown, lift each out onto the kitchen paper. These are good served with mayonnaise mixed with diced skinned tomatoes or with a tartare sauce.

Lifting The Lid, A Life At Kinloch Lodge, Skye by Claire Macdonald is published by Birlinn (£9.99, Order a copy at, p&p is free for a limited time only.

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