Whether you're hosting a fancy dinner party or simply craving a taste of the ocean as the summer approaches, these Castletownbere Crab Claws from Inchydoney Island Lodge & Spa are a true delight for seafood enthusiasts.
Quick, easy and simple this this recipe promises to elevate your seafood experience with minimal effort and maximum flavour.
Inchydoney Island Lodge & Spa proudly showcase the best of West Cork produce and suppliers on their menus. Some of the amazing local suppliers featured on the chef's menus include Caherbeg Pork, grass-fed Hereford Beef by local Farmer Niall O’Malley, Dinish Island and Castletownbere Seafood, Ummera Smokehouse and Skeaghanore Duck.
The in-house sommelier at Inchydoney Island Lodge & Spa recommends pairing these delectable Castletownbere Crab Claws with an exquisite bottle of La Bascula, Atlantic Way, Albarino, from Spain. With its delicious lime & mineral character with a crisp zesty finish, this expertly chosen wine enhances the flavours of the crab, creating a lasting impression.
West Cork Crab Claws with Garlic Butter and Pickled Ginger, Seasonal Leaves and Lemon Wedge.
Ingredients
- 12 Crab claws
- 125g Garlic Butter
- 30g Pickled Ginger (Chopped)
- 15g Seasonal Leaves
- 5ml Mustard Dressing
- 1 Lemon wedge
Method
1. Place Garlic Butter in a heavy based saucepan over a low heat.
2. When the butter is melted add the Pickled Ginger.
3. Turn the heat up to medium and add the Crab Claws.
4. Leave the pan to simmer for 5 mins or till the Crab Claws are hot.
5. In a steel bowl add the washed Seasonal Leaves and add Mustard Dressing.
6. Place the Salad Leaves in the centre of deep bowl. Arrange the Crab Claws
around the Salad and pour over the Garlic and Ginger Butter. Place Lemon Wedge on the side and serve.
Slán go fóill.