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.