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
Prep Time

5 Minutes

Cooking Time

10 Minutes


1-2 People


  • 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


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

You may also like

  • Simnel Cake

    Ballymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...
  • Bury the Hatchet Whiskey Cocktail

    Introduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book.