x Lemon for wedges
x Drips of Tabasco
ml Sherry (optional)
g Butter (optional)
1. Crack the Claws with the back of a large cook's knife or crack with a pair of lobster crackers.
2. Mix the juice from half a lemon with the mayonnaise adding 5 drops of tabasco.
3. Serve the crab claws in a large serving plate with the lemon mayo in ramekins and wedges of lemon.
4. Alternatively to serve the crab claws hot. Place them in a roasting tray, drizzle with the sherry, add the butter and roast in a hot oven for 5-6 minutes. Give them a jiggle half way through cooking.