West Cork Crab Claws in Garlic Butter with Pickled Ginger – Recipe

Bring a touch of West Cork into your kitchen this summer with this tasty crab claws recipe.

If you’re after a side to accompany your meal or hunting for an inventive method to prepare crab claws, your search ends here. The culinary team at West Cork’s Inchydoney Island Lodge & Spa has shared their West Cork crab claws recipe featuring garlic butter and pickled ginger.

The dish is straightforward to assemble, bursting with flavor, and ideal for a sunny evening enjoyed with a glass of cool white wine or any beverage you prefer.

Ingredients

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

Method

1. Set the garlic butter into a heavy-bottomed saucepan and warm it gently over a low flame.
2. When melted, fold in the chopped pickled ginger.
3. Raise the heat to medium and add the crab claws.
4. Let it simmer softly for around five minutes, or until the crab claws are warmed through.
5. In another bowl, toss the seasonal greens with the mustard dressing.
6. Lay the dressed greens in the center of a deep serving bowl. Arrange the crab claws around the salad, spoon the warm garlic and ginger butter over them, add the lemon wedge, and serve at once.

Read next: What I cook, What I eat: Bridget Duggan explains why Tipperary is Ireland’s foodie haven.