1live Hawkesbury mud crab (about 1.35kg), placed in freezer for 30 minutes (see note)6live marrons (about 300gm each), placed in freezer for 20 minutes (see note)12live yabbies, placed in freezer for 15 minutes (see note)12medium cooked tiger prawns12freshly shucked Hawkesbury oysters (see note)1 tspeach finely chopped chives, tarragon and chervil2 tbsptomato sauce4 dropsTabasco, or to taste½ tspWorcestershire sauceTo serve:rock salt or crushed ice and lemon wedgesShallot vinegar dressing60 ml (¼ cup)rice wine vinegar60 ml (¼ cup)red wine vinegar55 gm (¼ cup)caster sugar4golden shallots, finely dicedMayonnaise4egg yolks1 tbsplemon juice½ tspDijon mustard200 mlolive oil200 mlgrapeseed oil
For shallot vinegar dressing, stir vinegars and sugar in a small saucepan over medium heat to dissolve sugar, then remove from heat. Add shallots and set aside to cool.
For mayonnaise, process yolks, lemon juice and mustard in a food processor until smooth. With motor running, gradually add combined oils in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required. Makes 450ml.
Bring a large saucepan of salted water to the boil. Add crab, cover and bring back to the boil, then remove lid and cook until crab is just cooked and bright orange (10-12 minutes). Remove from water, set aside. Bring water back to the boil, then add marron and cook until just cooked and red (3-5 minutes). Remove and set aside. Bring water back to the boil, add yabbies and cook until just cooked and bright orange (2½-3 minutes), remove and set aside.
Divide mayonnaise among two bowls, add herbs to one, stir to combine, season to taste. Add tomato sauce, Tabasco and Worcestershire sauce to remaining mayonnaise, stir to combine, season to taste.
Scatter rock salt or crushed ice over serving platters and arrange seafood on top. Serve with herb mayonnaise, cocktail sauce, shallot vinegar dressing and lemon wedges.
Note If Hawkesbury mud crab is unavailable, substitute another mud crab. For information on killing live crab, marron and yabbies humanely after chilling, go to rspca.org.au and search for “crustacean”. If Hawkesbury oysters are unavailable, substitute Sydney rock oysters.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.