Hot Garlic Crab Claws

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This falls apart in your mouth, almost like a (much quicker) seafood version of slow cooked lamb. Crab claw meat is so delicate in flavour that for this recipe we don’t think it needs any spices or herbs in the melted butter apart from garlic. Yum!

Ingredients

  • 100 g butter
  • 2 cloves garlic, squashed with the flat of your knife but not peeled

Method

Put your butter with the squashed garlic cloves in a pan over a high heat and give it a good stir as it melts. When the butter starts to foam, add your crab claws. Lower the heat to medium and season with salt and pepper. Keep turning your claws in the butter so it gets into all the meat but watch out it doesn’t start to burn. After about five minutes, put a lid on and leave for five to ten min