Panga

Might have got it right I hope.
 
Blue Swimmer Crab recipes for the more adventurous.”
Whilst blue swimmer crabs are delicious to eat straight from a pot of boiling salt water on their own, or in buttered sandwiches doused with seafood sauce, there are plenty of other ways to enjoy and experiment with these popular crustaceans.
Here's a few to start with and we will add to them and hopefully you can submit some too! Just use the form at the bottom of the page to send us your favourite crab recipes.
 
 
 
Cooking Time
Note that crabs should be cooked for about 8 minutes in boiling salt water or until floating.

Try some different crab recipes, changing the taste and presentation, particularly if you live in blue swimmer crab country and catch them frequently. They are so good cooked fresh but it’s always great to try new things.
 
 
Crab Recipes
Crab Cocktail

Ingredients
Cooked blue swimmer crabs.
Lettuce or mesculin mix.
Seafood cocktail sauce, tartare sauce, mayonnaise or whatever you prefer.
Method
This one is so simple, yet as elegant as you want to make it.
Cook, clean and shell your crabs and arrange them on lettuce leaves or mesculin mix in an attractive bowl or cocktail glass.
Cover with a delicious seafood sauce.
Garnish with spring onion, parsley, coriander or whatever tickles your fancy.
 
 
Thai Green Crab
Ingredients
6 -8 cooked and cleaned crabs
2 Tbspns of cooking oil
2 cans of coconut milk
1 can of coconut cream
2 Tbspns of green curry paste
2 Tbspns of fish oil
2 Tbspns of brown sugar
2 Tbspns of spices to taste
1 garlic clove chopped
2 cups rice
Method
Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Start cooking rice in boiling water.
Heat oil in wok and add coconut cream, stirring slightly for a couple of minutes.
Add the coconut milk slowly and continue stirring.
Stir in the thai green curry paste and stir occasionally for a few minutes.
Add garlic, spices, sugar, and fish oil to the sauce and continue stirring.
Add the crabs to the sauce and cover.
Once the rice is cooked serve up and place the crabs on top along with the thai sauce.
Note: The crabs can be served totally cleaned and shelled with meat only or still with partial shell on the legs, however you prefer.
If you choose to leave the legs in their shells a water bowl and serviettes will definitely come in handy!
 
 
Tomato, Garlic & White Wine Crab
Ingredients
4 uncooked crabs
4 chopped garlic cloves
1 finely chopped brown onion
1 or 2 finely chopped red chillis
400g can diced tomatoes
2 Tbspns chopped parsley
2 Tbspns lemon juice
3 Tbspns oil
1 cup of white wine
Salt and pepper to taste
Method
Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Cut the crabs into quarters.
Heat the cooking oil in a pan and then add onion, chilli and garlic and cook for a few minutes on medium heat.
Add white wine, tomatoes, crab and stir. Cover the pan and simmer for about 10 minutes, stirring occasionally.
Add the lemon, parsley, salt and pepper. Stir through and serve with a green salad, crusty bread, or whatever you prefer.
 
 
Crab Cakes
Ingredients
12-15 cooked crabs (cleaned and shelled)
3 large potatoes mashed
3 chopped spring onions
2 Tbspns finely chopped parsley
Salt and pepper to taste
1 beaten egg
Plain flour to dust crab cakes
Olive oil to fry
Method
Mix all ingredients in a bowl and cool in refrigerator for about half an hour. When cooled shape the mixture into cakes 6-8cm in diameter. Dust them with flour and shallow-fry in oil over medium heat for 5 minutes each side or until golden brown.
Serve with salad and seafood sauce.
 
 
Crab Bisque
Ingredients
1 can of tomato soup
1 can of cream of mushroom soup
2 cups of milk
6 cooked crabs (cleaned and shelled), shredded meat
4 shallots (spring onions), chopped
Method
Add soups, milk and shredded crab meat in a saucepan over medium heat, stirring frequently. Do not boil. When heated through serve garnished with shallots.
 
 
Crab Stuffed Mushrooms
Ingredients
2 Tbpns butter
2 Tbpns finely chopped shallots (spring onions)
1 cup cooked and shredded crabmeat
1/2 cup dry bread crumbs
1/4 cup grated cheese
1 beaten egg
1 teaspoon lemon juice
1/2 teaspoon dill
1/2 cup melted butter
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup grated cheese
1/4 cup dry white wine
Method
Preheat oven to 200 degrees celsius.
Meanwhile melt 2 Tbspns of butter in a pan and cook the shallots until soft, approx 2 minutes. Leave shallots aside in a bowl. Stir in crabmeat, bread crumbs, 1/4 cup cheese, egg, lemon juice, and dill. Mix well.
Pour 1/2 cup of melted butter in a medium size baking dish and use a baking brush to coat the mushroom caps in butter. Fill the mushrooms with crab filling and top them with the remaining 1/2 cup grated cheese. Pour 1/4 cup white wine into the baking dish and place stuffed mushrooms in to cook for 15 minutes or until cheese is melted and browned.

Will be trying them out, maybe a MASSIVE crab eating day or two followed by ..... lots of trips to the loo's (which is closest)    

lol, yes you may have to pace yourself a little - and definitely no All Bran for brekky !!
 
My first 3 choices would be Thai Green Crab, the Tomato, Garlic & White Wine as first choices or Crab Bisque  (in that order) and then the rest

Might have got it right I hope.
 
Blue Swimmer Crab recipes for the more adventurous.”
Whilst blue swimmer crabs are delicious to eat straight from a pot of boiling salt water on their own, or in buttered sandwiches doused with seafood sauce, there are plenty of other ways to enjoy and experiment with these popular crustaceans.
Here's a few to start with and we will add to them and hopefully you can submit some too! Just use the form at the bottom of the page to send us your favourite crab recipes.
 
 
 
Cooking Time
Note that crabs should be cooked for about 8 minutes in boiling salt water or until floating.

Try some different crab recipes, changing the taste and presentation, particularly if you live in blue swimmer crab country and catch them frequently. They are so good cooked fresh but it’s always great to try new things.
 
 
Crab Recipes
Crab Cocktail

Ingredients
Cooked blue swimmer crabs.
Lettuce or mesculin mix.
Seafood cocktail sauce, tartare sauce, mayonnaise or whatever you prefer.
Method
This one is so simple, yet as elegant as you want to make it.
Cook, clean and shell your crabs and arrange them on lettuce leaves or mesculin mix in an attractive bowl or cocktail glass.
Cover with a delicious seafood sauce.
Garnish with spring onion, parsley, coriander or whatever tickles your fancy.
 
 
Thai Green Crab
Ingredients
6 -8 cooked and cleaned crabs
2 Tbspns of cooking oil
2 cans of coconut milk
1 can of coconut cream
2 Tbspns of green curry paste
2 Tbspns of fish oil
2 Tbspns of brown sugar
2 Tbspns of spices to taste
1 garlic clove chopped
2 cups rice
Method
Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Start cooking rice in boiling water.
Heat oil in wok and add coconut cream, stirring slightly for a couple of minutes.
Add the coconut milk slowly and continue stirring.
Stir in the thai green curry paste and stir occasionally for a few minutes.
Add garlic, spices, sugar, and fish oil to the sauce and continue stirring.
Add the crabs to the sauce and cover.
Once the rice is cooked serve up and place the crabs on top along with the thai sauce.
Note: The crabs can be served totally cleaned and shelled with meat only or still with partial shell on the legs, however you prefer.
If you choose to leave the legs in their shells a water bowl and serviettes will definitely come in handy!
 
 
Tomato, Garlic & White Wine Crab
Ingredients
4 uncooked crabs
4 chopped garlic cloves
1 finely chopped brown onion
1 or 2 finely chopped red chillis
400g can diced tomatoes
2 Tbspns chopped parsley
2 Tbspns lemon juice
3 Tbspns oil
1 cup of white wine
Salt and pepper to taste
Method
Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Cut the crabs into quarters.
Heat the cooking oil in a pan and then add onion, chilli and garlic and cook for a few minutes on medium heat.
Add white wine, tomatoes, crab and stir. Cover the pan and simmer for about 10 minutes, stirring occasionally.
Add the lemon, parsley, salt and pepper. Stir through and serve with a green salad, crusty bread, or whatever you prefer.
 
 
Crab Cakes
Ingredients
12-15 cooked crabs (cleaned and shelled)
3 large potatoes mashed
3 chopped spring onions
2 Tbspns finely chopped parsley
Salt and pepper to taste
1 beaten egg
Plain flour to dust crab cakes
Olive oil to fry
Method
Mix all ingredients in a bowl and cool in refrigerator for about half an hour. When cooled shape the mixture into cakes 6-8cm in diameter. Dust them with flour and shallow-fry in oil over medium heat for 5 minutes each side or until golden brown.
Serve with salad and seafood sauce.
 
 
Crab Bisque
Ingredients
1 can of tomato soup
1 can of cream of mushroom soup
2 cups of milk
6 cooked crabs (cleaned and shelled), shredded meat
4 shallots (spring onions), chopped
Method
Add soups, milk and shredded crab meat in a saucepan over medium heat, stirring frequently. Do not boil. When heated through serve garnished with shallots.
 
 
Crab Stuffed Mushrooms
Ingredients
2 Tbpns butter
2 Tbpns finely chopped shallots (spring onions)
1 cup cooked and shredded crabmeat
1/2 cup dry bread crumbs
1/4 cup grated cheese
1 beaten egg
1 teaspoon lemon juice
1/2 teaspoon dill
1/2 cup melted butter
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup grated cheese
1/4 cup dry white wine
Method
Preheat oven to 200 degrees celsius.
Meanwhile melt 2 Tbspns of butter in a pan and cook the shallots until soft, approx 2 minutes. Leave shallots aside in a bowl. Stir in crabmeat, bread crumbs, 1/4 cup cheese, egg, lemon juice, and dill. Mix well.
Pour 1/2 cup of melted butter in a medium size baking dish and use a baking brush to coat the mushroom caps in butter. Fill the mushrooms with crab filling and top them with the remaining 1/2 cup grated cheese. Pour 1/4 cup white wine into the baking dish and place stuffed mushrooms in to cook for 15 minutes or until cheese is melted and browned.

Will be trying them out, maybe a MASSIVE crab eating day or two followed by ..... lots of trips to the loo's (which is closest)    

mmm, they do read nicely for recipes.  I'm sure you'll 'fun' trying those especially with all the crabs you're catching.
Enjoy them on Aussie Day

Might have got it right I hope.
 
Blue Swimmer Crab recipes for the more adventurous.”
Whilst blue swimmer crabs are delicious to eat straight from a pot of boiling salt water on their own, or in buttered sandwiches doused with seafood sauce, there are plenty of other ways to enjoy and experiment with these popular crustaceans.
Here's a few to start with and we will add to them and hopefully you can submit some too! Just use the form at the bottom of the page to send us your favourite crab recipes.
 
 
 
Cooking Time
Note that crabs should be cooked for about 8 minutes in boiling salt water or until floating.

Try some different crab recipes, changing the taste and presentation, particularly if you live in blue swimmer crab country and catch them frequently. They are so good cooked fresh but it’s always great to try new things.
 
 
Crab Recipes
Crab Cocktail

Ingredients
Cooked blue swimmer crabs.
Lettuce or mesculin mix.
Seafood cocktail sauce, tartare sauce, mayonnaise or whatever you prefer.
Method
This one is so simple, yet as elegant as you want to make it.
Cook, clean and shell your crabs and arrange them on lettuce leaves or mesculin mix in an attractive bowl or cocktail glass.
Cover with a delicious seafood sauce.
Garnish with spring onion, parsley, coriander or whatever tickles your fancy.
 
 
Thai Green Crab
Ingredients
6 -8 cooked and cleaned crabs
2 Tbspns of cooking oil
2 cans of coconut milk
1 can of coconut cream
2 Tbspns of green curry paste
2 Tbspns of fish oil
2 Tbspns of brown sugar
2 Tbspns of spices to taste
1 garlic clove chopped
2 cups rice
Method
Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Start cooking rice in boiling water.
Heat oil in wok and add coconut cream, stirring slightly for a couple of minutes.
Add the coconut milk slowly and continue stirring.
Stir in the thai green curry paste and stir occasionally for a few minutes.
Add garlic, spices, sugar, and fish oil to the sauce and continue stirring.
Add the crabs to the sauce and cover.
Once the rice is cooked serve up and place the crabs on top along with the thai sauce.
Note: The crabs can be served totally cleaned and shelled with meat only or still with partial shell on the legs, however you prefer.
If you choose to leave the legs in their shells a water bowl and serviettes will definitely come in handy!
 
 
Tomato, Garlic & White Wine Crab
Ingredients
4 uncooked crabs
4 chopped garlic cloves
1 finely chopped brown onion
1 or 2 finely chopped red chillis
400g can diced tomatoes
2 Tbspns chopped parsley
2 Tbspns lemon juice
3 Tbspns oil
1 cup of white wine
Salt and pepper to taste
Method
Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Cut the crabs into quarters.
Heat the cooking oil in a pan and then add onion, chilli and garlic and cook for a few minutes on medium heat.
Add white wine, tomatoes, crab and stir. Cover the pan and simmer for about 10 minutes, stirring occasionally.
Add the lemon, parsley, salt and pepper. Stir through and serve with a green salad, crusty bread, or whatever you prefer.
 
 
Crab Cakes
Ingredients
12-15 cooked crabs (cleaned and shelled)
3 large potatoes mashed
3 chopped spring onions
2 Tbspns finely chopped parsley
Salt and pepper to taste
1 beaten egg
Plain flour to dust crab cakes
Olive oil to fry
Method
Mix all ingredients in a bowl and cool in refrigerator for about half an hour. When cooled shape the mixture into cakes 6-8cm in diameter. Dust them with flour and shallow-fry in oil over medium heat for 5 minutes each side or until golden brown.
Serve with salad and seafood sauce.
 
 
Crab Bisque
Ingredients
1 can of tomato soup
1 can of cream of mushroom soup
2 cups of milk
6 cooked crabs (cleaned and shelled), shredded meat
4 shallots (spring onions), chopped
Method
Add soups, milk and shredded crab meat in a saucepan over medium heat, stirring frequently. Do not boil. When heated through serve garnished with shallots.
 
 
Crab Stuffed Mushrooms
Ingredients
2 Tbpns butter
2 Tbpns finely chopped shallots (spring onions)
1 cup cooked and shredded crabmeat
1/2 cup dry bread crumbs
1/4 cup grated cheese
1 beaten egg
1 teaspoon lemon juice
1/2 teaspoon dill
1/2 cup melted butter
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup grated cheese
1/4 cup dry white wine
Method
Preheat oven to 200 degrees celsius.
Meanwhile melt 2 Tbspns of butter in a pan and cook the shallots until soft, approx 2 minutes. Leave shallots aside in a bowl. Stir in crabmeat, bread crumbs, 1/4 cup cheese, egg, lemon juice, and dill. Mix well.
Pour 1/2 cup of melted butter in a medium size baking dish and use a baking brush to coat the mushroom caps in butter. Fill the mushrooms with crab filling and top them with the remaining 1/2 cup grated cheese. Pour 1/4 cup white wine into the baking dish and place stuffed mushrooms in to cook for 15 minutes or until cheese is melted and browned.

I got my name on those yabbies mate
 
Pics look good when the water is there mate.

Hi,
 
So the dam is chockers, and last week released bout 350 yabbies into the dam and has good aquatic insects as well.
 
I have also ordered 100x 150mm rainbows to be picked up at the end of April.
 
Trav love the offer pm sent.
 
Cheers
 
WILDA

As Plankton said go to http://www.tides4fis.../port-noarlunga or any other destination you want to fish.
 
I always look at - tides 4 fishing and is normally correct other wish I blame the crew, bait, tide against wind, tackle or whatever comes to mind

I always just look at the tides with no interest in the moon and what it can or can't do for fishing.
 
If the fish are biting then it's a good day/night.
 
 
 
Good theory Panga, as when I haven't caught any fish the usual reason is one of those you mention, if not all as well

As Plankton said go to http://www.tides4fis.../port-noarlunga or any other destination you want to fish.
 
I always look at - tides 4 fishing and is normally correct other wish I blame the crew, bait, tide against wind, tackle or whatever comes to mind

As Plankton said go to http://www.tides4fis.../port-noarlunga or any other destination you want to fish.
 
I always look at - tides 4 fishing and is normally correct other wish I blame the crew, bait, tide against wind, tackle or whatever comes to mind

As Plankton said go to http://www.tides4fis.../port-noarlunga or any other destination you want to fish.
 
I always look at - tides 4 fishing and is normally correct other wish I blame the crew, bait, tide against wind, tackle or whatever comes to mind

Moon up is when the moon is exactly halfway through it's path overhead, so if you look at the time for moon rise and set it is the time exactly in the middle. An hour either side of this time is meant to be best. Moon down is similar, but when the moon is on the other side of the Earth, directly below us.
 
You can also use sites like this,
 
http://www.tides4fishing.com/au/south-australia/port-noarlunga
 
If you scroll down to the solunar section it gives you details, but the information is also integrated into some of the tide graphs and tables. A very good site (that I learned about on this very good site)!

The tides are at their highest and lowest around the new and full moon, which means there's more water movement. This will often result in increased fish activity.
 
There is also the solunar theory that says that effect of the pull of the moon in certain positions on a fish will affect it's feeding. Moon up and down (directly above or below) are prime times while moon rise and set are secondary times.
 
Here is SA around the quarter moon we get dodge tides which means almost no movement.
 
All of this stuff can be helpful when planning a fishing trip. When a few of these variables occur at the same time it can mean good fishing, but there's heaps of other factors as well.
 
I find it's interesting information to have, but don't live and die by this stuff. The best time to go fishing is whenever you can. Sometimes you'll do very well at the "wrong" time and learn something new about an area.

Felt like a change tonight after turkey patties (deep fried) So had some oysters I thought I would do a bit of "infusion" So started with sucked oysters, but placed 2 in one shell.  then added some sambul chilli and some minced garlic topped with lime and salt AND caster sugar and lime with Parmesan cheese. Placed under the griller (watching all the time) pulled out and enjoyed a really nice way of oysters with attitude.
 






 
Really pigged out tonight and now desert ??
 

Adrian, great post and good info as always.
 But still average photos
Cheers mate

Felt like a change tonight after turkey patties (deep fried) So had some oysters I thought I would do a bit of "infusion" So started with sucked oysters, but placed 2 in one shell.  then added some sambul chilli and some minced garlic topped with lime and salt AND caster sugar and lime with Parmesan cheese. Placed under the griller (watching all the time) pulled out and enjoyed a really nice way of oysters with attitude.
 






 
Really pigged out tonight and now desert ??
 

Tell me more Dutchy, I have a Hark 2 door and love smoking food that is. Please inform me and others please 

Gonna have to a cooking / fish event/s soon mate.
 
PS got 32 crabs today from 3 runs of the nets today with people that Joy arrange to rent downstairs. They say they have never seen so many big crabs before. (in our normal spot we go)

They look delicious Panga 
I buy oysters in bulk got 75 doz last time 
Smoked oysters are amazing but so much work 
I rarely cook them as once shucked they vaporize

http://creative-cooks.com.au/search?controller=search&orderby=position&orderway=desc&search_query=Oyster&submit_search=
 
Cheers
af

they look choice mate
 
done some killhoopsys the other day also sweet chilli wossy bacon with a prawn on top delish

Felt like a change tonight after turkey patties (deep fried) So had some oysters I thought I would do a bit of "infusion" So started with sucked oysters, but placed 2 in one shell.  then added some sambul chilli and some minced garlic topped with lime and salt AND caster sugar and lime with Parmesan cheese. Placed under the griller (watching all the time) pulled out and enjoyed a really nice way of oysters with attitude.
 






 
Really pigged out tonight and now desert ??