Irish Brown Crab is landed in all major and many smaller ports around the Irish coast. The white meat is fine and delicate, is a high protein source and low in fat whilst the brown meat is rich and full flavoured and is both high in protein and a source of fatty acid.
Crab meat and crab claws are readily available from your local fishmonger and major retailers and can be used in a variety of hot and cold dishes.
Heat a little olive oil in a large pan. Add some chopped garlic and halved cherry tomatoes. Cook gently until the garlic is golden and the tomatoes have softened. Add a little lemon juice then remove from the heat and stir through the crab meat and basil. Add to cooked pasta and serve.
Combine the crabmeat with some cooked, mashed potatoes, chopped scallions, parsley and egg. Season with a little salt and black pepper. Add a little cayenne pepper, Tabasco or Sriracha hot sauce for a spicy kick. Shape into 6cm cakes, dust with a little flour and shallow fry in oil over a medium heat for about 10 minutes, turn a couple of times until golden brown. Great with a salad.
Crab Mayonnaise with Traditional Brown Soda Bread
Mix the crab meat with some home-made mayonnaise or for a quick option stir some lemon zest and juice, fresh herbs and seasoning through shop bought mayonnaise. Serve with some lightly dressed salad leaves and Traditional Brown Soda Bread.
Melt a little butter over a low heat. Add some finely chopped garlic and cook gently for a couple of minutes. Add the crab claws and warm through. Stir though some freshly chopped parsley, dill, coriander or chives and a squeeze of lemon juice. Serve.