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Known as Sardinia's gnocchi, malloreddus are a small pasta perfect for soaking up flavour as they do with this fresh crab cooked in a salty lemon butter.
Source: Danielle Abou Karam
This dish is from the city of Alghero on Sardinia’s North Western coast, where the best rock lobsters (also called ‘spiny lobsters’) are found.
Source: Danielle Abou Karam
A Singaporean specialty, among locals this dish is arguably more popular than the chilli crab that visitors to Singapore love. There are many different variations of this dish – some creamy, some spicy – but Adam Liaw's version keeps it quite simple.
Source: Danielle Abou Karam
An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.
Source: Danielle Abou Karam
Yumi Stynes' family used to holiday every year in Robe, South Australia, a town internationally famous for its rock lobsters.This is, in my opinion, the best way to eat crays.
A bit of wow factor at a dinner party is achievable, even for novices and especially if you get your guests involved. Source: Adam Liaw
Many of the top three-star restaurants all over France served this dish 40 years ago. It’s a great classic French dish to learn and perfect for a special occasion. You can use prawns as an alternative to yabbies.
Yabby bisque (Bisque d’ecrevisses) Source: Taste le Tour with Gabriel Gaté
Yotam Ottolenghi says he spent many hours on a fishing boat yearning for a single silly lobster to walk into their nets before crafting this salad recipe. "Without it, the whole scene, and a whole precious day, would be caput. Seriously, I was very close to complete desperation when a lobster finally arrived on the boat, to be followed shortly by another beautiful specimen. I was beside myself with excitement and looked like a bit of fool to my fellow fishermen, I’m sure of it."
Source: SBS Food
Korokke can be found in street stalls, handed to you in a paper wrapper, crisp and piping hot. It’s a treat in the cold weather, when customers huddle on the footpath outside the stall while they savour their crunchy (or carb-y) warmth.
Source: Alana Dimou
This is a cooking-from-scratch recipe: you’ll make a fresh curry paste, cook a whole crab, and – optional, but recommended – make fresh naan to soak it all up.
Crab curry Source: Asia Unplated with Diana Chan
The chilli-spiked sauce is the perfect match with crisp-battered crab.
Source: New Holland
The best way to cook your yabby according to chef Peter Gilmore is boiled in salted water for three minutes. And this recipe sees after-school pikelets all grown-up.
Yabbies with buckwheat pickletes Source: Food Safari Water
