Eating Australian Redclaw
Australian Redclaw Crayfish is considered a delicacy in Australia with the texture and flavor of the flesh comparing favorably with other commonly eaten marine crustaceans. Fresh Redclaw have a smooth, lustrous shell that is deep blue to green in color, with males exhibiting a bright red coloring on the margins of their large claws. Cooked, they present as bright red, typical of premium crustaceans.
The meat is arguably more healthy than traditional seafood products as it is low in fat, cholesterol and salt. Comparable to a fresh lobster, the meat is moist and firm, sweet and delicate – and the claws are the sweetest. The meat is a great filling in pasta dishes like ravioli, as an addition to salads and seafood platters, or
as an entrée. Redclaw are also ideal for soups and bisques, and they can also be barbecued, steamed, grilled and pan
fried both in and out of the shell.
Preparation For Cooking
Before cutting the
Redclaw Crayfish or removing its tail, put it on ice or in the fridge for an
hour or two to put it to sleep. This will make preparation easier. To remove the digested food tract from the crayfish, simply snap off the center tail fin and pull the food trail out.
Redclaw Crayfish can be prepared by boiling in much the same way as
other crustaceans. The cooked crayfish should be a red color all over with the
flesh evenly white. Redclaw are great cooked on the barbecue or under the grill. Cut Redclaw in halves,
wash, add the seasoning of your choice, and cook. Brush the meat with seasoned butter or oils and
garlic, chives or dill. A few minutes cooking on each side is all it takes.
Click on the recipes at the top of the page for more information.