2019

CRAB CLAWS WITH CLEMENTINE, POMEGRANATE AND ROSEMARY BUTTER

Serves 4

Ingredients

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

Method

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.

MAIN SPONSORS

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

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