General Description: Yabby (Cherax destructor) is a large Australian freshwater crustacean with a delicate, sweet flavor. The Queensland red claw has a bright red patch on the outside of the large claw; the marron is dark brown or black and sometimes bright blue. Farmed yabbies are raised in clean water, fed grains, and carefully processed. They are excellent steamed in spicy broth and served on a cold seafood platter. They are available in the United States, especially in restaurants.

Locale and Season: Yabbies come only from Australia and are found year-round, with peak season mid-October to mid-June.

Characteristics: Yabbies are brown, green, and pale blue with mottled claws. They are meaty and don’t have the muddy taste common to other freshwater shellfish. They are delivered chilled and live to the United States.

How to Choose: Yabbies are graded by size and are classified buffet (1 to 2 ounces), medium (2 to 2 1/2 ounces), large (2 1/2 to 3 ounces), and extra-large (over 3 ounces).

Storage: Yabbies will survive, live, for up to 7 days under refrigeration.

Preparation:
1. Cook yabbies live in boiling water, court bouillon, or other flavored liquid, 5 to 6 minutes, or until the meat is opaque and the tail starts to curl.
2. Cool, remove the tail shell only, and serve. Or remove cooked tail meat from shell and sauté or use for crepe filling, pasta sauce, or seafood casseroles. They can be split and grilled, or cooked, shelled, and used in pasta dishes, salads, and stir-fries.

Suggested Recipe: Yabbies with Lime and Coriander (serves 4): Combine 2 finely chopped green chiles, 2 teaspoons chopped garlic, 1 diced tomato, 1 tablespoon sugar, 1 tablespoon olive oil, and salt to taste. Cook over medium heat 2 to 3 minutes, or until soft. Cool, then whisk in the juice of 1 lime, 1/4 cup chopped cilantro, and 3 tablespoons more olive oil and reserve. Bring 1 quart water, 1 cup dark beer, 1/2 cup brown sugar, and 2 tablespoons salt to a boil and boil for 5 minutes. Add 2 pounds live yabbies, and boil for 5 to 6 minutes or until opaque. Remove the yabbies from the pot, cool, then remove the tail shell only and serve with the sauce.

Flavor Affinities: Bean curd, butter, cilantro, garlic, green chiles, lemon myrtle, lime, mustard, olive oil, scallion, sesame, snow peas, tomato, white wine, wild lime.