Crab Claws with Seaweed and Samphire

Crab Claws with Seaweed and Samphire

byCreated by Jp McMahon

of Chef/Proprietor of Aniar Restaurant, Cava Bodega & Tartare Café +Wine Bar, Galway City. Recipe from his cookbook The Irish Cookbook.

Jp McMahon and Drigín Gaffey have created a space to showcase the diverse and great tasting foods of local producers, farmers and fishermen in the Mi Read More

Learn more about our member

Prep Time

5 Minutes

Cooking Time

10 Minutes

Serves

1-2 People

Ingredients

35 g/11⁄4 oz (2 tablespoons) butter
12 cooked crab claws, shells removed
Seaweed Vinegar (see page 352) or apple cider vinegar, to taste
50 g/2 oz (⁄1 3cup) samphire (sea beans)
25 g/1 oz (1⁄4 cup) fresh sea lettuce
Sea Salt

Method

Melt the butter in a large pan over a medium heat. When it starts to foam, reduce the heat, add the crab claws and heat for 3–5 minutes until the crab claws are warmed through.

Season with sea salt and Seaweed Vinegar.

Place the crab claws on a platter and garnish with the samphire (sea beans) and sea lettuce.

Credit: The Irish Cookbook by Jp McMahon is published by Phaidon. Photography & Styling: Anita Murphy and Zania Koppe

Crab Claws with Seaweed and Samphire