Kangaroo Island Marron-Style Yabby Salad
Sweet freshwater yabby meat tossed with peppery rocket, shaved fennel, juicy citrus, and avocado in a bright lemon-chive dressing.
- Prep
- 20 min
- Cook
- 6 min
- Total
- 26 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •large saucepan
- •slotted spoon
- •mixing bowl
- •chef's knife
- •serving platter
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 21 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 310 kcal
Instructions
- 1
Bring a large saucepan of heavily salted water to a rapid boil over high heat.
- 2
Add the fresh yabbies and boil for three to four minutes until bright orange-red.
- 3
Transfer the cooked shellfish immediately to a bowl of iced water to stop cooking.
- 4
Peel the shells from the tails and claws, gently patting the meat dry.
- 5
Whisk the olive oil, lemon juice, Dijon mustard, chives, salt, and pepper in a small bowl.
- 6
Spread the rocket and shaved fennel evenly across a chilled serving platter.
- 7
Tuck the sliced avocado and fresh orange segments in amongst the leaves.
- 8
Scatter the sweet yabby tail meat over the top of the salad.
- 9
Drizzle the dressing lightly over the platter just before bringing it to the table.
Chef's tips
Do not overboil freshwater crayfish or the delicate tail meat will turn rubbery. Plunging cooked shellfish into iced water keeps the flesh tender and makes peeling much easier. Keep the dressed salad chilled until ready to serve.
Ingredient substitutions
- fresh raw yabbies or marron → cooked king prawns or green school prawns, peeled and deveined
- navel orange → pink grapefruit segments or fresh finger lime pearls
- wild rocket → mixed baby salad leaves or tender watercress
Storage
Store leftover picked crayfish meat in an airtight container in the fridge for up to two days, assembling the salad fresh.
Reheating
Serve chilled or at cool room temperature; do not reheat the delicate salad or cooked crustacean meat.
Common mistakes to avoid
- •Boiling the shellfish too long, which results in dry and tough tail meat.
- •Dressing the delicate greens too early, making the rocket soggy before serving.
- •Skipping the ice bath, which allows residual heat to overcook the crustacea.
Serving suggestions
Cooked Kangaroo Island Marron-Style Yabby Salad?
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