Festival Recipe
Crab Claws with Clementine, Pomegranate and Rosemary Butter
Recipe by Paul Flynn
- Serves4
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.
