a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00


Knock, knock.

Who's there?


Fish who?

Bless you!

did you know?

Buying Seafood: crabs

Serving size: 500-600g (main meal) 300g (starter)

Average Price: £6.50 per portion

Taste: Salty and “sweet”, but not sweet like fruit

Cooking: Boil, steam, grill and roast

Availability: February to October

Tip: If you are looking for larger quantities of white meat, opt for cock (male) crabs which have bigger claws; if you want more brown meat, choose a hen (female)


Crab & Cheese Scones Recipe


  • 225g self raising flour
  • 1 tsp baking powder
  • 50g butter, cubed and cold
  • 75g mature cheddar, grated
  • 80g crab meat
  • 150ml milk
  • 1 egg yolk


  1. Heat the oven to 200˚C and line a baking tray with greaseproof paper.
  2. In a large bowl, sieve together the flour, baking powder, and a pinch of salt. Add the butter and rub into the flour until it looks like breadcrumbs.
  3. Add the grated cheese and the crab meat to the flour mixture.
  4. Slowly add the milk and use a cutlery knife to mix together the mixture without overworking it.
  5. Sprinkle a worktop space with flour and pour the dough out. Work the dough into a rectangular shape and fold over the edges to meet in the middle then turn and repeat 3 times to add the layers.
  6. Roll out the dough until it is around 1.5cm thick and use a fluted cookie cutter to create the scone shape. Continue this process until all the dough is used up.
  7. Put the scones on the baking tray and brush with the egg yolk for a golden colour.
  8. Bake for 10-12 minutes and serve with fresh crab.
Recipe by Big Prawn Co.
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