Feeling lobstressed? Looking for ways to feel crabulous? Check out these crustaceous creations! With these delicious recipes, it's easy to become a hermit - but don't be shellfish, make and share these recipes now.
20 Jul 2021 - 2:14 PM  UPDATED 20 Jul 2021 - 2:14 PM

--- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand. ---


Malloreddus, crab and preserved lemon butter

Known as Sardinia's gnocchi, malloreddus are a small pasta perfect for soaking up flavour as they do with this fresh crab cooked in a salty lemon butter.

Arragosta alla Catalana (rock lobster Catalan style)

This dish is from the city of Alghero on Sardinia’s North Western coast, where the best rock lobsters (also called ‘spiny lobsters’) are found.

White pepper crab

A Singaporean specialty, among locals this dish is arguably more popular than the chilli crab that visitors to Singapore love. There are many different variations of this dish – some creamy, some spicy – but Adam Liaw's version keeps it quite simple.

Shellfish spaghetti

An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.

Lobster hand rolls

Yumi Stynes' family used to holiday every year in Robe, South Australia, a town internationally famous for its rock lobsters.This is, in my opinion, the best way to eat crays.

A bit of wow factor at a dinner party is achievable, even for novices and especially if you get your guests involved.

Yabby bisque (Bisque d’ecrevisses)

Many of the top three-star restaurants all over France served this dish 40 years ago. It’s a great classic French dish to learn and perfect for a special occasion. You can use prawns as an alternative to yabbies.

Yabby bisque (Bisque d’ecrevisses)

Lobster, fennel and grape salad

Yotam Ottolenghi says he spent many hours on a fishing boat yearning for a single silly lobster to walk into their nets before crafting this salad recipe. "Without it, the whole scene, and a whole precious day, would be caput. Seriously, I was very close to complete desperation when a lobster finally arrived on the boat, to be followed shortly by another beautiful specimen. I was beside myself with excitement and looked like a bit of fool to my fellow fishermen, I’m sure of it."

Crab croquettes (kanikorokke)

Korokke can be found in street stalls, handed to you in a paper wrapper, crisp and piping hot. It’s a treat in the cold weather, when customers huddle on the footpath outside the stall while they savour their crunchy (or carb-y) warmth.

Crab curry naan

This is a cooking-from-scratch recipe: you’ll make a fresh curry paste, cook a whole crab, and – optional, but recommended – make fresh naan to soak it all up.

Crab curry

Softshell crab with chilli tomato jam

The chilli-spiked sauce is the perfect match with crisp-battered crab. 

Yabbies with buckwheat pikelets

The best way to cook your yabby according to chef Peter Gilmore is boiled in salted water for three minutes. And this recipe sees after-school pikelets all grown-up.

Yabbies with buckwheat pickletes

Crab fried rice (khao pad pu)

The rich, tender meat of the crab makes khao pad pu a special dish, but it is really very simple to cook at home and makes for a delicious lunch or dinner for any occasion.

Crab and thick rice noodles

Traditionally this soup uses mud crab, but I much prefer blue swimmer crab as the shells are easier to remove and I find the meat tastes sweeter.

Crab and pork spring rolls

I first ate this dish a few years ago down a laneway in the Old Quarter in Hanoi. The flavours were so simple and delicious with a wonderful crispy texture. I just had to recreate it!

Grilled lobster tails with soft herbs and finger lime pearls

Finger limes have lots of small round segments that burst like caviar adding a fresh citrus twang to sweet grilled lobster tails.

Wok-fried lobster with ginger, shallot and cognac

This lobster is deep-fried in oil first before being wok-tossed in stock, sugar and aromatics for a few minutes. A little potato starch will thicken the sauce and last but not least, cognac to cap off this dramatic dish. Food Safari Water