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Crab claws
Harry Weir assisted by Brian Clarke

Howth Bay crab claws and langoustine

Is there anything better than fresh seafood?



  • 12 crab claws, cooked and deshelled
  • 12 Dublin Bay prawn tails

For the garlic and lemon butter

  • 150g/5oz butter
  • 1 lemon, juice and lightly grated rind
  • 4 cloves garlic, finely chopped
  • 12 coriander leaves


  1. Preheat the oven to 200ºC/300ºF/gas mark 6.
  2. Bring the butter to room temperature and whisk in the lemon juice, garlic and coriander leaves.
  3. Arrange the crab claws and prawns in a dish and spoon the butter over them and sprinkle the breadcrumbs over the butter.
  4. Simply place in the hot oven for 10 minutes until the breadcrumbs are golden and the prawns are just cooked and still juicy.
  5. Serve with crusty bread and plenty of napkins.

Recipe courtesy of Gareth Smith

Click here for more seafood recipes.


  • You can either buy the crab claws raw and gently poach in salted water for four to five minutes and crack them, or there are great options for pre-cooked and shelled ones. ‘Crabster seafood’ or ‘Lambay crab n Lobster’ are particularly great.
  • A little tip if using whole crab claws in the shell is to tap them with a spoon, holding the spoon at the very top of the handle. This will give a short sharp crack of the shell without crushing the crab inside.