Crab claws are very common on restaurant menus by the sea in Ireland, but I rarely see them here. Perhaps this is because I don’t spend enough time by the sea here (I don’t), or perhaps we just love them more in Ireland. Either way I bet many of you don’t cook them much at home? I don’t either. I don’t know why that is.
At the market at the weekend, the fish stall had 1 kg of crab claws just sitting there, and I thought, oooh, I bet they would be lovely in a wild garlic butter sauce! They were, they were really good, but not just because of the wild garlic but also because of the robust smokey and warm undertones provided by some chipotle that I had brought back from the US with me on my recent trip there (you can get it very easily online here too).
They look like a lot of work, both to cook and to eat, and they are a little bit for both. I had to prep them a little bit to get rid of random broken bits of claw stuck on the end, but it took minutes and wasn’t too gruesome. To eat, you can suck the meat out or tease it out with a fork, I prefer to smash it with my crab claw pincer things. A nutcracker would do the job very well too.
If you can’t deal with the crab claws, and it’s ok if that’s the case, I think this sauce would be terrific with scallops and prawns too.
Crab Claws with Wild Garlic & Chipotle
Serves 2 as a starter or more to graze
600g crab claws, raw
2 tbsp chopped wild garlic
1 tbsp chipotle, roughly chopped
100 ml white wine
Reduce the white wine by about a third in a hot shallow pan.
Add the butter, the wild garlic and the chipotle.
When the butter has melted add the crab claws and cook for 6 – 8 minutes over a medium heat until cooked through.
Season to taste.
Serve warm with good sliced bread to mop up the delicious sauce.
Latest posts by Niamh (see all)
- Tomato and Paprika Braised Sausages with Charred Lettuce - July 23, 2017
- Lemon and Coconut Tadka Dal - July 21, 2017
- The Grand Journey from Bombay Sapphire (In Partnership with Bombay Sapphire) - July 20, 2017