Recipe: West Cork crab claws with garlic butter and pickled ginger

Bring a bit of West Cork to your kitchen this summer with this delicious crab claws recipe.

Whether you’re looking for a side to serve with dinner or have been searching for a creative way to cook crab claws, look no further. West Cork’s Inchydoney Island Lodge & Spa’s culinary team have share their recipe for west Cork crab claws with garlic butter and pickled ginger.

The dish is simple to prepare, packed with flavour and perfect for enjoying on a sunny evening with a glass of chilled white wine or beverage of your choice.

Ingredients

• 12 crab claws
• 125g garlic butter
• 30g pickled ginger, chopped
• 15g seasonal leaves
• 5ml mustard dressing
• 1 lemon wedge

Method

1. Place the garlic butter in a heavy-based saucepan over a low heat.
2. Once melted, stir in the chopped pickled ginger.
3. Increase the heat to medium and add the crab claws.
4. Simmer gently for approximately 5 minutes, or until the crab claws are heated through.
5. In a separate bowl, toss the seasonal leaves with the mustard dressing.
6. Arrange the dressed leaves in the centre of a deep serving bowl. Place the crab claws around the salad, spoon over the warm garlic and ginger butter, add the lemon wedge and serve immediately.

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