Crab Claws with Garlic Butter & Guinness Bread

Recipe by:

The Guinness bread pairs really well with crab

Crab Claws with Garlic Butter & Guinness Bread

You have reached your article limit. Already a subscriber? Sign in

Unlimited access. Half the price.

Annual €120€60

Best value

Monthly €10€5 / month

Benefit image

Ingredients

  • 1kg crab claws

  • 100g butter

  • Good quality extra virgin olive oil

  • 3 shallots, peeled, finely chopped

  • 6-8 plump cloves garlic, peeled and minced

  • 500ml good quality fish stock

  • Splash dry white wine

  • Chilli flakes to taste

  • Handful fresh parsley, finely chopped

  • For the bread

  • 450g coarse wholemeal flour

  • 125g plain flour

  • 1 heaped tsp bicarb of soda

  • 100g treacle

  • 100ml Guinness

  • 200ml buttermilk

  • Pinch salt

  • Handful of mixed seeds (optional)

  • 1 tbsp porridge oats

Method

  1. Heat a good glug of olive oil along with the butter in a large, heavy-bottomed saucepan set on medium heat. Add the finely chopped shallot and sauté for 3-4 minutes until softened.

  2. Add the garlic to pot, stir well and cook for a further 4 minutes stirring often to ensure the garlic does not burn. Add the stock, parsley, wine, chilli flakes, parsley and a good seasoning of freshly ground black pepper, bring liquid to boil then quickly reduce and simmer for 4-5 mins before adding the crab claws, simmer for 6-7 minutes..

  3. Add cooked claws to a large serving bowl or individual dishes along with broth and serve with Guinness brown bread and good salted butter.

  4. For the bread: Preheat oven to 180ËšC.

  5. Combine all the dry ingredients together and mix. Add the treacle, Guinness and buttermilk, mix really well until a soft dough is formed. Grease and line a 1lb load tin with baking parchment, add dough flatten out using the back of dampened tablespoon.

  6. Cut a 1/2 inch cross into the top of the dough, sprinkle top with porridge oats (optional).

  7. Bake for 25 minutes, then reduce Heat to 170ËšC and bake for a further 35 minutes until fully baked and the base of the loaf sounds hollow when tapped.

ieFood

Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.