Cleggan Crab Claws

Cleggan Crab Claws

We’re talking ‘last supper’ levels of deliciousness here. We get ours locally from Johnny King in Cleggan and if you really want to treat yourself he’ll sell you the claws already shelled for maximum gluttonous efficiency.

You can just as easily do this on the stove top but we made ours in the @Gozney Roccbox.
Serves 3 or 4 as a starter


Fresh, shelled crab claws 500g

Olive oil 2 tbsp

Butter 100g

Garlic, finely sliced, 3 cloves

Ginger, peeled and finely sliced, about 20g

1 or 2 red chillies, finely sliced and deseeded if you wish - depends how spicy you like it

Cherry tomatoes, halved, about 200g

Small bunch coriander, roughly chopped

1 Lime, juice and zest

Sea Salt 

Preheat a skillet over a medium heat (or in your pizza oven) then add the olive oil, garlic and ginger. You want them to caramelise, just a little, infusing the oil with their flavour. Then add the cherry tomatoes, chilli and a good pinch of salt. Continue to cook slowly, stirring occasionally, until they have stewed down nicely. Add the butter and give it some time to let the flavours mingle. (You can prep up to this point well in advance if you like) Then bring it up to a medium high heat and add the crab claws. Once they’re warmed through (definitely not hot or over cooked!) quickly add the zest and juice of a lime and the roughly chopped coriander. Taste and season with more salt, chilli or lime as you see fit. And don’t think about serving it without some class of bread on the side for mopping up the afters.
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