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Hot Garlic Crab Claws
- Serves
4
- Difficulty
Easy
By Kirsty Scobie and Fenella Renwick
Published 2020
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 2 cloves
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
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