---
title: "Crab Pâté Pasta · Rampant Scotland"
description: "Traditional Scottish Recipes - Crab Pâté Pasta This is a recipe from an Orkney company, Castle MacLellan, which makes a range of pâtés, including one from local"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_crabpasta.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Crab Pâté Pasta · Rampant Scotland

Recipes

# Crab Pâté Pasta

[Original page](https://web.archive.org/web/20250619002956/http://www.rampantscotland.com/recipes/blrecipe_crabpasta.htm)

*Traditional Scottish Recipes*
 *- Crab Pâté Pasta*

*This is a recipe from an Orkney company, Castle MacLellan, which makes a range of pâtés, including one from local crabmeat.*

## Ingredients

- 110g (3½ ounces) crab pâté

150g (5 ounces/1¼ cups US) dried pasta

One tablespoon olive oil

Half a bunch of spring onions, finely chopped

100g (3½ ounces) Mascarpone cheese (or quantity to personal taste)

One tablespoon dry sherry (optional)

20g (one ounce) coarsely grated Parmesan cheese

Two tablespoons chopped parsley

Ground black pepper to taste **Method:**
 Cook the pasta in plenty of bioling, salted wataer until it is *al dente.*
 While it is cooking, chop the spring onions and sauté in the olive oil. Add the dry sherry, and allow trhis to warm up before adding the Mascarpone cheese. Finally, add the crab pâté and stir well, until it is heated through, but do not allow to boil.
 When the pasta is cooked, drain and toss with the crab sauce in a large bowl. Cover the hot pasta and sauve with grated parmesan cheese and sprinkle with parsley and pepper. Serve with a crisp salad.

## Source

From Rampant Scotland, restored from the page as it stood on 19 June 2025. [Original page](https://web.archive.org/web/20250619002956/http://www.rampantscotland.com/recipes/blrecipe_crabpasta.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.