- 35 g/11⁄4 oz (2 tablespoons) butter
- 12 cooked crab claws, shells removed
- Seaweed Vinegar (see page 352) or apple cider vinegar, to taste
- 50 g/2 oz (⁄1 3cup) samphire (sea beans)
- 25 g/1 oz (1⁄4 cup) fresh sea lettuce
- Sea Salt
Melt the butter in a large pan over a medium heat. When it starts to foam, reduce the heat, add the crab claws and heat for 3–5 minutes until the crab claws are warmed through.
Season with sea salt and Seaweed Vinegar.
Place the crab claws on a platter and garnish with the samphire (sea beans) and sea lettuce.
Credit: The Irish Cookbook by Jp McMahon is published by Phaidon. Photography & Styling: Anita Murphy and Zania Koppe
You may also like
Achill Lamb & Rosemary Sausage Harissa Bean StewThe Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
Kylemore Chocolate & Orange SconesIt’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
Traditional Roast Beef DinnerThe suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...