Alladale Trip and Crab Cakes


food 126

Originally uploaded by wjharrison77.

My partner, D, works at the same school as I do. This week he and a group of children are taking part in an outdoor activity and conservation week in the Alladale Estate in Sutherland. When the school asked him to accompany the pupils I was green with envy. Being a biology teacher and extremely outdoorsy, D was an obvious choice for the trip but I was having none of it! In vain, I hung around outside the head-teacher’s office talking loudly about kayaks and green, slimey things hoping he would see the light and ask me (the book-ish English teacher who won’t leave the house without her mascara on) rather than the seasoned hill-walker, mountain biker, snow-boarder and slug handler that is D.

But now I am sitting in my cosy living room with a steaming cup of tea looking out at the bucketing rain that has been falling relentlessly for the last 24 hours, and I’m feeling rather lucky! Were I in a soggy tent right now I’d be a seriously unhappy camper. Poor D. Hope he’s ok. The kids too. This trip was a reward for the hardest working and best behaved pupils. Wonder if any of them are wondering if the trip is actually a cruel and unusual form of punishment..

Then again, not everyone’s as soft as me. Hopefully the whole lot of them are garbed in waterproofs and dancing gleefully in puddles. After all, a week without parents or school: who cares about torrential rain?!

From camping to crab cakes. Last weekend I was lucky enough to be given a freshly caught crab by my diving neighbour. I cooked it immediately and spent the best part of an hour scouring the shell for white meat. Ended up with approximately 200g of white meat. The perfect amount for crab cakes for 2 (except they were so good I ate them all!).

Crab Cakes

200g Crabmeat (white stuff only)
Small handful of parsley, chopped
Clove of garlic, finely chopped
Zest of lemon
Big pinch of cayenne pepper
½ an egg (sorry, not very convenient)
400g floury potatoes – peeled, boiled and mashed
Salt and pepper to taste
Flour
Olive oil

  • Simply combine all the ingredients (except for the flour and oil) with your hands.
  • Chill mixture in the fridge for an hour.
  • Use hands to form little golf balls of mixture and squash gently to create a thick disc.
  • Dust cakes with plain flour.
  • Fry over medium heat until golden on both sides.

I served (if gobbling them all up myself can be called served) my crabcakes with a lemony mayonnaise and a spinach and rocket salad with a lemony dressing.

3 thoughts on “Alladale Trip and Crab Cakes

  1. I adore crab cakes ! Yours looks very inviting. I have not used potatoes in mine yet, but it looks like a good binder. Wendy, I love the story about D ! Hope he is not too soaked. See, someone was looking out for you! I see you all have been getting quite a bit of rain over there. In the US it seems like you are either getting flooded or drought. Lots of fires this year also. Wonder what Mother Nature is telling us. Keep up the good stories!

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