Crab Claws with Clementine, Pomegranate and Rosemary Butter

Serves: 4


320 g crab claws

Zest and juice of 2 clementines

1 sprig of rosemary finely chopped

2 spring onions finely chopped

1 clove of garlic finely chopped

The seeds and juice from 1 ripe pomegranate 

125 g of butter

Salt and pepper


Melt the butter and add the rest of the ingredients to it except the crab claws, these tip into a casserole dish, season and spoon the butter mixture over the top (this can be done 2-3 hours in advance.

When serving, preheat an oven to 180deg, put the crab in the oven for 8 minutes. They should not be piping hot!

Serve with crusty bread to mop up the juices.