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
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