Recipes

Crab claws with orange, pomegranate and rosemary butter

Paul Flynn's face
Paul Flynn
Sat Dec 21 2019 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 10 mins
Ingredients
  • 125 g butter
  • 2 cloves of garlic, crushed
  • Zest and juice of 1 orange
  • 1 sprig of rosemary, finely chopped
  • 400g cooked crab claws
  • 4 spring onions, finely chopped
  • The seeds and juice from 1 ripe pomegranate
  • Salt and pepper
  •  

1. Melt the butter and add the garlic, zest and juice of the orange and rosemary.

2. Add the crab claws and spring onions,

3. Warm everything through in the butter and season.

4. Scatter the pomegranate seeds and juice on top and serve with crusty bread.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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