• 2 Large Brown Crabs
  • 4 Scallops
  • 2 large Potatoes
  • One large White Onion
  • Half a Cabbage
  • Mascarpone
  • Chives
  • Tarragon
  • Flat Leaf Parsley
  • Butter
  • Olive Oil
  • Ready-to-roll Shortcrust Pastry


Add 2 crabs to a boiling pan for 12 – 15 minutes.

Cube 2 large potatoes and finely slice one onion.  Chop the nose off a cabbage and slice into fine strips.  Finely grate the zest of a lemon.  Add two knobs of butter to a hot pan and add in the diced potato, onion and shredded cabbage.  Drizzle with olive oil.  Squeeze in the juice of half a lemon and add the lemon zest and cook until the potatoes have softened before  removing from the heat and allowing to cool.  Add the mix to a large bowl and stir through green herbs – chives, tarragon and flat leaf parsley and two large spoons of mascarpone.  Chop your cooked scallops into chunks and remove the meat from the crabs and stir through. 

Roll out shortcrust pastry and cut into the circles (you can use a bowl as a cutter) add mix to half of the circle and egg was the other side.  Fold in half and then crimp the edges to seal and egg wash both sides.   Place onto a baking sheet and cook in the Traeger at 450°F for 30 minutes.