Redclaw Yabby Crawfish Pasta Sauce Recipes

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REDCLAW YABBY (CRAWFISH) PASTA SAUCE



Redclaw Yabby (Crawfish) Pasta Sauce image

We've been catching plenty of yabbies for the past few days and this is a recipe I came up with to use some of them. I started the sauce, then let it simmer while I cooked spiral pasta for the two of us. This sauce was really good as it didn't overpower the delicate sweetness of the yabbies.

Provided by JustJanS

Categories     Crawfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

2 teaspoons oil
1 small onion, finely chopped
1 garlic clove, crushed
3 tablespoons tomato paste
1/2 cup wine
3/4 cup light cream
1/2 cup water
1 teaspoon chicken stock powder (or a cube)
1 teaspoon dried basil
fresh ground black pepper
400 g raw crawfish meat (yabby)
1/4 cup sun-dried tomato, sliced
1/4 cup grated parmesan cheese
2 tablespoons snipped fresh chives

Steps:

  • heat the oil and cook the onion and garlic gently until softened-about 5 minutes.
  • Add the tomato paste and stir for about 30 seconds, then add the wine and cook about a minute more.
  • Add the cream, water, stock powder, basil and black pepper.
  • Bring to the boil then reduce the heat and simmer about 10 minutes.
  • Add the yabby meat and sundried tomatoes and cook for 2-3 minutes-or until yabbies are just cooked through.
  • Remove from the heat and stir through the parmesan cheese and chives.
  • Serve over pasta with extra parmesan if you like.

Nutrition Facts : Calories 518.9, Fat 27.8, SaturatedFat 14.1, Cholesterol 284.6, Sodium 703.9, Carbohydrate 18.1, Fiber 2.6, Sugar 7.8, Protein 39.6

REDCLAW YABBY (CRAWFISH) IN RED THAI STYLE SAUCE



Redclaw Yabby (Crawfish) in Red Thai Style Sauce image

Another recipe to use the redclaw yabbies we've been catching. Redclaws are apparently closely related to crawfish. This was pretty mild as I didn't want to over power the delicate flavour of the yabbies.

Provided by JustJanS

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

125 g rice sticks, noodles
boiling water (see note about these two at the bottom of instructions)
1 tablespoon vegetable oil
1 onion, halved and cut into wedges
1 cup butternut pumpkin, cut into 1/2 inch dice
2 tablespoons Thai red curry paste (I used Valcom)
1 tablespoon lime juice
1 tablespoon fish sauce
1 (400 ml) can unsweetened light coconut milk
1 zucchini, halved lenghtways cut into 1/2 inch half moons
1 red capsicum, cut into 1 inch dice
300 g raw crawfish meat
2 tablespoons fresh coriander (cilantro)

Steps:

  • Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
  • Add the curry paste and cook until fragrant-about a minute.
  • Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.
  • When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
  • Just before serving add the crawfish meat and cook a further 2 minutes.
  • Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
  • ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.

Nutrition Facts : Calories 486.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 160.6, Sodium 917.7, Carbohydrate 73.7, Fiber 5.5, Sugar 8.6, Protein 27.9

YABBY (CRAWFISH), TOMATO AND CHILI PASTA SAUCE



Yabby (Crawfish), Tomato and Chili Pasta Sauce image

We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.

Provided by JustJanS

Categories     Crawfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

20 g parmesan cheese, finely grated (I use my microplane)
2 tablespoons finely chopped parsley
zest of a small lemon
3 teaspoons olive oil
4 tablespoons finely diced red onions
2 garlic cloves, crushed
1 teaspoon chili flakes (to taste)
200 ml white wine
1 (400 g) can tomatoes, chopped
1 teaspoon chicken stock powder (to taste)
1 tablespoon capers
300 g crawfish meat (yabby)

Steps:

  • Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
  • Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
  • Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
  • While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
  • When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
  • Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.

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