RECIPE FOR: Yabbies (Freshwater Crayfish) Mornay

Ingredients:
3 kg yabbies
120 grams butter or margarine
1/3 cup plain flour
2 cups milk (or 1 cup milk and 1 cup stock)
1 teaspoon prepared mild mustard
1 cup grated Gouda cheese

Method
Melt butter, add flour, mix well, slowly blend in milk and stock.
Bring to boil, simmer 1 minute, add grated cheese and mustard.
Heat through until cheese melts, add yabby meat, warm through.
Do not boil as this will toughen meat
If the sauce is too thick, add a touch more milk

Serve in Yabby shells or ovenproof dish.
Sprinkle with grated cheese on top, grill until golden.

 

 

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