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.
If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com
