Crab claws with clementine, pomegranate and rosemary butter

Image320 g cooked crab claws

Zest and juice of  2 Clementines (if you cant find, small oranges will be fine)

1 sprig of rosemary finely chopped

2 spring onions finely chopped

1 clove of garlic finely chopped

Seeds and juice from 1 ripe pomegranate

125 g of butter

Salt and pepper

 

 

Melt the butter and add all of the ingredients except the crab claws. Place the crab claws into a casserole dish.  Spoon the butter mixture over the top.  You can do this in 2 to 3 hours in advance and leave in fridge until ready to serve.

 

When ready to serve, preheat an oven to 180 deg.  Put the crab in the oven for 8 minutes until piping hot.  Serve with crusty bread to mop up the juices. 

 

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