Crab Claws with clementine, pomegranate and rosemary butter

A great idea for a Christmas or Easter starter, from Paul Flynn for Lidl

Ingredients


  • 320 g crab claws (4 packs of deluxe west cork crab claws)
  • 2 clementines (zest and juice)
  • 1 sprig of rosemary (finely chopped)
  • 2 spring onions (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 pomegranate (seeds and juice, must be ripe)
  • 125 g dairy manor butter
  • salt and pepper

Method

  1. Melt the butter and add the rest of the ingredients to it, except the crab claws.
  2. Tip the crab claws into a casserole dish, season and spoon the butter mixture over the top (this can be done 2–3 hours in advance).
  3. Before serving preheat the oven to 180°C. Place the crab in the oven for 8 minutes – they should not be piping hot!
  4. Serve with crusty bread to mop up the juices.




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