Devilled Crab by David Hetherington of The Finnieston in Glasgow 

ON the bustling stretch of Argyle Street, Glasgow, sits a diminutive blue building, dwarfed by lofty tenements. From humble beginnings as a Drovers’ Tavern c.1800, (and said to have been frequented by Rob Roy Macgregor) a cabinet maker, a hotelier and even a dairy farmer have called its walls home.

Today, the building is home to the Finnieston Bar & Restaurant, serving up the very best in Scottish seafood and award-winning cocktails, champagnes and beers.

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It pride itself on its commitment to serving only the very best of seasonal and sustainable Scottish seafood, complimented by local Scottish produce.
This recipe is inspired by South Carolina, Charleston in the Deep South. It’s similar to the way people make a traditional dressed crab in the UK, but this recipe adds some fire to the crab meat to make a spicy Scottish devilled crab dish.

Ingredients: Serves 4
4 medium Scottish brown crab
160g melted butter
50ml sherry
25ml lemon juice
2 whole eggs
100g fresh Jalapeño (not the grey pickled variety)
1 bunch spring onion
250g Panko bread crumbs
3 boiled eggs

1 In a large pot of boiling, lightly salted water, plunge the crab, these will take around 8-10 minutes, then whip them out and plunge into ice cold water to rapidly cool them.
2 Pick out all of the white meat 
from the legs and claws of the crab, and for this recipe we do not need 
the brown meat, so it can be 
3 Carefully pick through the meat to ensure there are no traces of shell, and place into a mixing bowl.
4 The body of the crab, once cleaned and trimmed, will be our serving dish.
5 Now, in a separate bowl, add melted butter, sherry, lemon juice, eggs and mix well.
6 Finely slice the spring onion, finely dice the Jalapenos, grate the boiled egg and fold through the crab meat, then add the wet mixture to this and fold together.
7 Finally mix through the bread crumbs, and check for seasoning.
8 Gently put the mix back into the shell, making sure not to pack it too tight so there is room to allow the heat to circulate.
9 Bake in the the oven at 180°C for 10-15 minutes. Serve with a wedge of lemon and some brown toast.

In association with Taste Communications.