Yabby Ramekins

    40 minutes

    Here's a great appetiser for a dinner party: individual servings of yabbies braised with fresh mushrooms in butter and white wine, then spiced with chilli flakes.

    14 people made this

    Serves: 4 

    • 65g butter
    • 1/2 cup sliced fresh mushrooms
    • 1/2 cup (125ml) white wine
    • 500g peeled yabby tails
    • 1/4 cup (30g) plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon chilli flakes
    • 2 cups (500ml) milk
    • paprika, for garnish

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Lightly grease 4 small to medium sized ramekins.
    2. In a frypan, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the yabby tails and simmer for another 5 minutes.
    3. Gradually blend in flour, salt and chilli flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
    4. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
    5. Bake in preheated oven for 10 to 15 minutes or until heated through.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (13)


    Thank goodness for this recipe! I wanted to make a Seafood Thermidor and was having one heck of a time finding any recipe at all. I served this to a bit of a crowd so I doubled everything. Instead of the crawfish, I used 1 pound of crabmeat, and about 1/2 pound each of bay scallops and cooked shrimp. I used 1/2 the amount of red pepper flakes, since some of my guests do not like too much spice. For the wine, I used a bit of sherry and white wine for the balance. Delicious! Thanks Kathleen, you are a life saver!  -  05 Jan 2008  (Review from Allrecipes USA and Canada)


    I was barely able to get this into the oven--I kept eating the sauce straight from the skillet!  -  30 Aug 2001  (Review from Allrecipes USA and Canada)


    I made Lobster Thermidor and it was the BEST ever. I have had lobster thermidor in the caribbean and it's always been my favorite. Having the lobster with just butter just never seemed good enough. I was happy to come across this recipe. I made it and my family loved it. My fiance never eats seafood and he tried it and he LOVED it. This recipe rocks. You will not regret making this.  -  20 Mar 2005  (Review from Allrecipes USA and Canada)