AI-generated image
Grilled marron
Western Australian freshwater crayfish with garlic and lemon butter
Marron are large freshwater crayfish native to the rivers of south-western Western Australia and farmed around Margaret River and Manjimup, where restaurants serve them split and grilled with garlic butter. The tail meat is sweet, firm and delicate, finer than most lobster. Buy marron already prepared and halved by the supplier, or frozen raw halves, and cook them the same day. A common mistake is overcooking, which makes the meat stringy. Chef's tip: baste continuously so the flesh stays juicy under the grill.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 raw marron, halved and cleaned by the supplierabout 300 g each, or lobster or yabbies
- 3 ⅛ oz buttersoftened
- 3 cloves garliccrushed
- 1 lemonzest, juice and wedges
- 1 tbsp dillchopped
- ½ tsp salt
- ¼ tsp black pepper
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 2: Rinse the 4 raw marron, halved and cleaned by the supplier halves, remove the vein along the tail and pat dry. Throw away any that smell sour or of ammonia.
2 minStep 3: Heat the grill to high. Lay the marron cut side up in a tray, spread with half the butter and grill 10 cm from the heat for 6–8 minutes, basting with the rest, until the meat is white and opaque and the shells bright red.
8 minStep 4: Serve with the remaining lemon in wedges and the pan butter.
1 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 30 g
- Carbs
- 2 g
- Fat
- 20 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grilled marron take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Singapore chilli crab
Chilli crab was first sold from a pushcart on the Kallang river in the 1950s and is now the dish visitors queue for along Singapore's East Coast seafood strip. Big mud crabs are cut up, wok-fried and simmered in a thick, sweet, tangy and gently hot sauce of chilli, tomato and garlic, which is then silked with beaten egg. Everyone eats with their hands and mops up the sauce with fried or steamed mantou buns. It is a weekend or celebration meal, messy and loud. Buy crabs live or freshly cooked the same day from a fishmonger you trust. Discard any live crab that doesn't move, smells of ammonia or has a cracked, leaking shell. The common mistake is boiling the sauce after adding the egg, which scrambles it into lumps; pour it in a thin stream over a low heat. Chef's tip: ask the fishmonger to clean and quarter the crab for you, and crack each claw lightly with the back of a cleaver so the sauce soaks in.
Singaporean
Chraime
Friday night in Moroccan and Libyan Jewish homes, from Casablanca to Tripoli and now Paris and Tel Aviv, often begins with a plate of chraime before the main course. Thick fish steaks simmer in a brick-red sauce built from a frightening amount of garlic, sweet and hot paprika, chilli, caraway and cumin, loosened with oil and a squeeze of lemon. It is spicy, garlicky and very savoury, and the oily sauce begs to be mopped up with challah or other good bread. It is also eaten cold the next day. Chef's tip: cook the spices in the oil over a low heat until they smell toasty but not dark; burnt paprika tastes acrid and you cannot rescue it.
Moroccan
Rhode Island clam cakes
At beach shacks along Narragansett Bay and in Galilee, clam cakes are bought by the paper bag, half a dozen at a time, to dunk in a cup of clear clam chowder. They are not patties but craggy, golden fritters, crisp outside and soft inside, studded with chopped quahog clams. Chef's tip: use the clam juice as part of the liquid; it puts the sea flavour into every bite of batter.
American