Home > Crayfish > Australian Redclaw > Eating Australian Redclaw > Crayfish Bruschetta


2 Lebanese cucumbers diced
2 Roma tomatoes diced
Teaspoon salt
50 ml Olive oil
1 Tablespoon sesame oil
2 tablespoons olive oil (extra)
Juice and rind of 1 lemon
2 Tablespoons Sesame seeds, toasted
8 thick slices of baguette
1 small spanish onion, thinly sliced
2 pounds small cooked redclaw, removed from shell and sliced.


Preheat oven to 350º.

Sprinkle cucumber with salt, stand for 15 minutes.

Place olive and sesame oil, juice, rind and sesame seeds in a bowl, whisk and set aside.

Brush bread with extra olive oil and brown in oven for 12 minutes turning once.

Rinse cucumber, pat dry.

Place in bowl with onion and tomato, stir to combine.

Place bread on serving platter. Place a spoonful of both crayfish and vegetable mixture on each slice of bread.

Finish by drizzling dressing mixture over each piece just before serving.