There is huge demand around the world for good Irish crab and during my Seafood Trails series for RTÉ I visited Shellfish Ireland in Castletownbere. Set up in 1987 by Richard Murphy and Peter O’Sullivan they now have a world wide reputation for quality and about 50% of their shellfish are exported.
They have also become a valued supplier of several products including lobster, scallops and tiger prawns and crab claws to the Dunnes Simply Better range.
While making that series I was lost in admiration for how hard our fishermen work.
This crab claws recipe is a twist on the simple French classic moules marinière and you could use mussels instead of crab.
This recipe is so easy to prepare and will not take you more than 10 minutes to prepare. Make sure you have plenty of brown soda bread to mop up all the delicious sauce.
Irish lamb is just the best in the world. No doubt about it. The shank is a favourite cut of mine.
It is one of the lesser-used cuts, good value and full of flavour. Lots of people have a slow cooker and this would be great for this meal.
I like the dash of Worcestershire sauce. Always keep it in stock. It has so many uses.
Happy cooking,
Neven
Crab claws with lemon and chives
Serves six
1 tbsp vegetable oil
Four garlic cloves, crushed
Two shallots, finely diced
30 fresh crab claws (otherwise known as toes)
150ml (1/4 pint) dry white wine
100ml (3 1/2fl oz) cream
75g (3oz) butter, cut into cubes
juice of 2 lemons
20 fresh chives, finely chopped
Sea salt and freshly ground black pepper
Brown soda bread, to serve
Lamb shanks with champ
Serves six
For the lamb:
1 tbsp sunflower oil
Six lamb shanks, well trimmed and knuckles removed
200g (7oz) carrots, cut into 2.5 cm pieces
One onion, roughly chopped
Four garlic cloves, peeled
Two fresh thyme sprigs, extra to garnish
Two fresh rosemary sprigs
Two 400g (14oz) cans Italian whole peeled plum tomatoes
1 litre lamb or beef stock (from stock cubes is fine)
600ml (1 pint) red wine
1 tbsp Worcestershire sauce
1 tsp brown sugar (optional)
12 baby pearl onions, peeled
One heaped tbsp chopped fresh flat-leaf parsley
For the champ:
1kg (2 1/4lb) Rooster potatoes
Rock salt, for cooking
100ml (3 1/2fl oz) milk
75g (3oz) butter, diced
One bunch scallions, finely chopped