Our Recipes

The smash-a-crab & get messy

5 minutes prep.

15 minutes cooking

Serves 4

Ingredients

  • 4 blue swimmer crabs, chilled in the freezer until motionless
  • 1 kg large green prawns, shells on, deveined
  • 4 cobs of sweetcorn
  • Olive oil
  • Salt flakes
  • 1/2 bunch of spring onions, white and green parts, finely sliced
  • Freshly ground black pepper
  • 2 lemons
  • Sriracha Mayo, to serve
  • brioche or soft white rolls, to serve

5 minutes prep.

15 minutes cooking

Serves 4

Method

Preheat the barbeque on high. Step 1

Boil the crabs and prawns in the largest saucepan you have with enough salt in the water so that it tastes like the ocean. The crabs will take 8–10 minutes to cook, and the prawns about 6 minutes. If the crabs are under 400 g each, add the prawns to the boiling water 2 minutes after you add the crabs and cook for a total of 8 minutes. If they’re a bit bigger than 400 g, add a minute or so to the total cook time and add the prawns a minute or so later. Once cooked, remove all the seafood from the water and drain.

Step 2

Meanwhile, brush the sweetcorn with a little oil, season with salt and grill until tender and nicely charred.

Step 3

Line a large roasting tin with baking paper and place in the centre of your table. Pile the crabs and prawns on the paper and throw the corn over the top or put in a bowl at the side.

Step 4

Scatter over the spring onion, season with plenty of pepper, squeeze over some lemon and drizzle the whole lot generously with the sriracha mayo. Serve with brioche rolls, then sit down with your friends, drink lagers or dry whites, and enjoy the spectacle.

Ingredients
Method

Ingredients

  • 4 blue swimmer crabs, chilled in the freezer until motionless
  • 1 kg large green prawns, shells on, deveined
  • 4 cobs of sweetcorn
  • Olive oil
  • Salt flakes
  • 1/2 bunch of spring onions, white and green parts, finely sliced
  • Freshly ground black pepper
  • 2 lemons
  • Sriracha Mayo, to serve
  • brioche or soft white rolls, to serve

Method

Preheat the barbeque on high. Step 1

Boil the crabs and prawns in the largest saucepan you have with enough salt in the water so that it tastes like the ocean. The crabs will take 8–10 minutes to cook, and the prawns about 6 minutes. If the crabs are under 400 g each, add the prawns to the boiling water 2 minutes after you add the crabs and cook for a total of 8 minutes. If they’re a bit bigger than 400 g, add a minute or so to the total cook time and add the prawns a minute or so later. Once cooked, remove all the seafood from the water and drain.

Step 2

Meanwhile, brush the sweetcorn with a little oil, season with salt and grill until tender and nicely charred.

Step 3

Line a large roasting tin with baking paper and place in the centre of your table. Pile the crabs and prawns on the paper and throw the corn over the top or put in a bowl at the side.

Step 4

Scatter over the spring onion, season with plenty of pepper, squeeze over some lemon and drizzle the whole lot generously with the sriracha mayo. Serve with brioche rolls, then sit down with your friends, drink lagers or dry whites, and enjoy the spectacle.

In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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