CRAB CLAWS WITH SEAWEED AND SAMPHIRE

Serves: 4

■ 2 tbsp (30 ml) butter

■ 12 cooked crab claws, shells removed

■ Seaweed vinegar (recipe follows) or apple cider vinegar, to taste

■ 1/3 cup (80 ml) samphire, a.k.a. sea beans

■ 1/4 cup (60 ml) fresh sea lettuce

■ Sea salt

1. Melt the butter in a large pan over a medium heat. When it starts to foam, reduce the heat, add the crab claws and heat for 3-5 minutes until the crab claws are warmed through. Season with sea salt and vinegar.

2. Place the crab claws on a platter and garnish with the samphire and sea lettuce.

SEAWEED VINEGAR

I use fresh seaweed here, but you can use dried. Quarter the amount in that case. I use this instead of lemon juice.

Makes: 3 cups (750 ml)

■ 1 1/4 cups (310 ml) white wine vinegar

■ 1/2 cup (125 ml) superfine sugar

■ 1 oz (30 g) fresh kombu

■ 1 oz (30 g) fresh sugar kelp

■ 1/3 oz (10 g) fresh dillisk, a.k.a. dulse

■ 1 tsp (5 ml) sea salt 1. Combine all the ingredients in a medium pan over a medium heat with a scant 1 cup (240 ml) of water.

2. Heat for a few minutes until the sugar dissolves. Remove from the heat and allow to cool.

3. Transfer to a sterilized jar (see note) and age for about three weeks, giving the jar a shake each day.

4. Do not decant the seaweed as the flavour will develop over time. Note: When sterilizing jars, wash the jars in clean, hot water and rinse thoroughly. Heat the oven to 275 F (135 C). Place the jars on a baking sheet and place in the oven to dry.

PHOTOS: ANITA MURPHY AND ZANIA KOPPE/PHAIDON “Crab is such an important product for us,” says Jp Mcmahon. In this dish, the Irish chef and author pairs the shellfish with samphire, a.k.a. sea beans, and sea lettuce.