Yabbie & Sour Cream - Entree

Fish Suitable

300 - 400g yabbie tail flesh (or other freshwater cray), raw or cooked

Cooking Utensils

Frying Pan, Oven preheated @ 170°C/325°F

Cooking Time

about 35 minutes

Ingredients

• 300 - 400g yabbie tail flesh (or other freshwater cray), raw or cooked
• 3 tablespoons of butter
• 1 diced medium onion
• 2 tablespoons flour
• 1 cup stock (prawn, fish or chicken)
• 1 cup sour cream
• 12 cups grated cheese (choose your favourite)
• salt, pepper, cayenne
• 1/2 cup coarsely crumbed dry biscuits
• 1/4 cup melted butter extra

Gently fry the onion in 3 tablespoons of butter and add yabbie flesh (if it's raw) and cook for 3 minutes. Stir in the flour, and cook gently for a further 2 minutes, then pur in the stock and stir constantly until the mixture boils and thickens.

Add sour cream and yabbies if they are pre-cooked. Add cheese and take off the heat, season and pour into 4 individual ramekins.

Mix 1/4 cup melted butter with the crumbs, and sprinke over the dishes and bake for 20-25 minutes @ 170°C/325°F.