Clonakilty Blackpudding, crab, apple puree and pancetta salad


Mix crab with chopped coriander, lime juice, and mayo to make salad and season.

Cook apples in cinnamon and butter until soft. Use a soup Blitzer or food processor to pulse until smooth.

Slice and shallow, fry the blackpudding until golden and crispy on both sides.

Place under grill until crispy and allow to cool.

Time to plate up your dish! Spread a dash of the apple sauce onto your plate, place the pieces of the blackpudding on top of the sauce. Spoon some of the crab mixture onto each piece of pudding and top with pancetta



250g crab meat

20g coriander

juice of two limes

4 table spoons of mayo.

Apple puree:

2 chopped apples

teaspoon of cinnamon

50g of butter

4 Slices (approx. 140g) of Clonakilty Blackpudding

Good quality pancetta



Many thanks to Chef Izaak Bradley from Scannell's Bar Clonakilty for this fantastic recipe.

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
Head Office:
Sales & Production:

Registered in Ireland No. 137198.

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