Recipe

Yabbies with remoulade on baguette

Yabbies are an Australian bush tucker classic. Treat your guests with these fantastic seafood nibbles at your next dinner party. As with any seafood dish, the key to great flavour is fresh ingredients.

  • 55 mins cooking
  • Makes 24 Item
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Ingredients

Yabbies with remoulade on baguette
  • 24 uncooked small yabbies (1.5kg)
  • 1 medium_piece lemon, sliced thickly
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 small_piece french bread stick
  • 2 egg yolks
  • 2 teaspoon white wine vinegar
  • 2 teaspoon wholegrain mustard
  • 2 tablespoon water
  • 1 1/4 cup vegetable oil
  • 1 tablespoon drained capers, rinsed, chopped finely
  • 1 tablespoon finely chopped fresh dill

Method

Yabbies with remoulade on baguette
  • 1
    Bring large saucepan of water to the boil, add yabbies and sliced lemon; cook, uncovered, about 5 minutes or until yabbies are changed in colour. Drain; discard lemon and cooking liquid.
  • 2
    Meanwhile, make remoulade; blend or process egg yolks, vinegar, mustard and the water until combined. With motor operating, gradually add oil in thin, steady stream until remoulade mixture is thick and creamy. Transfer to small bowl; stir in capers and dill.
  • 3
    Place yabbies, upside down, on board; cut tails from bodies, discard bodies. Cut through tails lengthways; remove meat from shells. Chop meat coarsely; combine in bowl with chives, rind and juice.
  • 4
    Discard both ends of bread stick; cut bread into 1cm slices. Spread remoulade onto one side of each slice; top with a spoonful of yabbie mixture.

Notes

A Yabbie is the name given to an Australian fresh water crayfish.

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