Marrons or Crayfish and Citrus Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

Marrons are a freshwater crustacean that are unique, I believe, to Western Australia. They resemble the English freshwater crayfish, but differ in that they grow much larger – maybe up to eight inches long – and weigh well over half a pound. They have a sweet, lobster-like flesh so this little recipe can therefore be adapted to use any shellfish that you like.