Here is a super, easy recipe for a simple tasty supper from the talented Tara Walker of East Coast Cookery School. Enjoy!
Makes enough sauce about 12 claws
– Crab Claws, cooked
– 1 clove of garlic, finely chopped
– Some parsley, finely chopped
– A splash of Picpoul de Pinet
– A spritz of lemon juice
– A glug of rapeseed oil
– 100 ml whipping cream
Place a little oil into a frying pan and heat to medium. Add the crab claws. Toss in the garlic with a pinch of salt, allowing to cook until lightly golden. Splash the wine in and allow to reduce. Add the cream & allow to bubble up for a few minutes until it is thickened. Avoid stirring. Add the parsley and lemon juice and check for seasoning. Add salt if necessary.
Place in small bowls or ramekins and add to platter. Serve immediately.
My name is Tara Walker a.k.a. The Tasty Tart. I grew up in the restaurant business which is where I first learned about food from my Dad, a keen cook. During my spare time and holidays, I went to some amateur cookery courses in Ballymaloe and Fairyhouse Cookery School where I realised I would really love to teach cookery and indulge my love of food. In a life changing step, I left the family business to study professionally at the world famous Cordon Bleu in Paris to hone my skills. Following from there, I completed a stage at the Michelin starred Chapter One in Dublin. I now own and run East Coast Cookery school in Termonfeckin, County Louth. Less than an hour from Dublin, we give cooking lessons for budding students from Dublin, Meath, Westmeath, Louth, and even further afield!