Can be made with either freshwater crayfish (when in season) or with yabbies.
1. Boil your crayfish/yabbies a few minutes less than normal. Enough to be able to pull the meat from the shell but not be cooked all the way through.
2. While your crayfish is cooking, heavily butter your bread on the outside. There is no such thing as too much butter but make sure its soft so you don’t rip the bread.
3. Put the crayfish in iced water to stop them overcoming. Peel the crayfish and place the meat in a bowl. Rinse and remove the poop chutes. Sprinkle with salt and pepper to taste.
4. Put bread butter side down in the jaffle iron (my absolute favourite is the rome square pie iron). Place either shredded or sliced cheese (your choice of cheese) on the bread, then top with crayfish, then more cheese.
5. Gently toast the iron in some coals. I find the best results come from turning the jaffle iron a few times to ensure the contents is warmed through but the outside isn’t burnt. Its best to check every few minutes at the start of the cook, then every 30 seconds once it gets closer to being finished. Open to check every turn after the first 2 turns to ensure you don’t overcook.
Leave a Comment Below to Vote for this Recipe
This Recipe is a finalist in our Best Bush Recipe competition. If you’d like to vote for this recipe please leave a comment below which will count as a vote.