Crab scotch eggs
- Robbie Lorraine
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Serves 4
More effort
Prep: 25 mins
Cook: 10 mins
plus chilling
A star rating of 5 out of 5.0 ratingsRate
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Wrap white crabmeat around a soft-boiled egg and you'll have this glorious take on scotch eggs. They pair beautifully with chilled white wine
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Hollandaise sauce
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I developed this for my restaurant, inspired by memories of picnics with my mum. With white crabmeat wrapped around a soft-boiled egg, it pairs well with chilled white wine – refined yet comforting.
Ingredients
Nutrition
Units:
MetricUS
-
150g white fish fillet
(such as cod), roughly chopped
-
7 eggs
plus 2 egg whites, at room temperature
-
100ml double cream
-
300g white crabmeat
-
10g chives
chopped
-
10g dill
chopped
-
1 lemon
zested
-
2 litres vegetable oil
for deep-frying
-
100g plain flour
-
150g breadcrumbs
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Nutrition: Per serving
- kcal579
- fat33g
- saturates11g
- carbs30g
- sugars2g
- fibre2g
- protein40g
- salt2.63g
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Method
-
step 1
Tip the fish and 1 tsp fine sea salt into a food processor, and pulse until smooth. Add the egg whites and blitz again until incorporated. Transfer to a bowl. Stir in the cream until the mixture is mousse-like.
-
step 2
Mix in the crabmeat, chives, dill and lemon zest, and season well with black pepper and a pinch of salt. Mix well and chill until needed.
-
step 3
Bring a pan of salted water to the boil, carefully drop in 4 of the eggs and cook for 7 mins. After 7 mins, immediately scoop out the eggs using a slotted spoon and transfer to a bowl of iced water, cracking the shells a little with the spoon as you do (this makes them easier to peel later). Leave to cool completely, then peel, pat dry and set aside in the fridge until needed.
-
step 4
Put a quarter of the crab mixture on a sheet of baking parchment, fold over the parchment and roll out using a rolling pin to around 1cm thick. Put one of the boiled eggs in the middle and wrap the crab mix around it using the parchment to help you, ensuring it’s completely covered. Repeat with the remaining crab mix and boiled eggs. Transfer to a tray lined with parchment, and chill until firm, up to 1 hr.
-
step 5
Pour the oil into a large, deep saucepan and set over a medium-high heat – you want the oil to reach 170C. Crack the remaining 3 eggs into a shallow bowl and whisk well until combined. Tip the flour into a second shallow bowl and the breadcrumbs into a third. Roll each scotch egg in the flour, then the egg mixture, then coat in the breadcrumbs. Carefully lower into the oil, two at a time, and fry for 4-5 mins, turning occasionally until golden brown all over. Drain on kitchen paper and serve with pickled onions or capers, lemon wedges and hollandaise, if you like.
Recipe from Good Food magazine, August 2025
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