No other food signals the start of summer for me than Samphire. You may never have heard of Samphire but it grows abundantly on our coastline and can be foraged or most good fish shops will have it at this time of year. It marries perfectly with all seafood, but I saw plump fresh crab claws at Limerick Market, and knew this dish was on my dinner menu.
What you need:
1 dozen crab claws
1 hand full of samphire (about 200g)
1 dozen cherry tomato’s halved
1 clove of garlic finely diced
1/4 bulb of fennel finely sliced (if don’t have fennel use shallots in their place)
1 knob of butter
Olive oil
What to do:
Bring a large pot of water to a rolling boil and blanch the Samphire for two to three minutes.
Drain and cool under a running tap.
In a large frying pan, heat some olive oil on a low heat. Add the garlic and fennel/onion and allow to soften for 2 minutes.
Add the cherry tomato and cook for a further two minutes.
Add the knob of butter and turn up the heat, add the crab claws and cook for a further five minutes.
Throw the samphire into the tomato and crab claw claws to reheat.
Season with pepper and salt and serve.
Cooking could not be simpler !
mmmm this is so so damn tasty !!!