Ray Clayton, head chef at the Fish Bar in Electric Cork (electriccork.com), has a recipe that's perfect for the final weeks of summer.
Each week, a chef shares a favourite recipe. This week, Ray Clayton, head chef at the Fish Bar in Electric Cork (electriccork.com), has a recipe that’s perfect for the final weeks of summer.
This recipe is extremely versatile. Try substituting the crab for cooked white fish or cooked salmon, depending on your tastes.
200g fresh crab meat, well-picked so all of the shell is removed
Subscribe from just €1 for the first month!
With any subscription you will have access to
Unlimited multi-device access to our iPad, iPhone and Android Apps
Unlimited access to our eReader library
Exclusive daily insight and opinion seven days a week
Create alerts to never miss a subject that matters to you
Get access to exclusive offers for subscribers on gifts and experiences
Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine