23 South Australian Shellfish Cakes

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 2 portions U.S.A. Imperial Metric
Crayfish* meat—preferably uncooked ¼ cup 2 oz. 60 grams
Flounder fillets ¼ cup 2 oz. 60 grams
Mushrooms, diced 1 cup 2 oz. 60 grams
Clarified butter 3 tbsp. oz. 45 grams
Lemon juice 2 tbsp. 1 fl. oz. 30 milliliters
White Sauce ¾ cup 6 fl. oz. 170 milliliters
Paprika ¼ tsp. ¼ tsp. ¼ tsp.
Flour 6 tbsp. oz. 45 grams



1 1 1
Breadcrumbs 2 tbsp. 2 tbsp. 30 milliliters
Oil for deep frying ½ cup 2 oz. 60 grams

*Lobster meat or shrimp may be used instead.


Method of Preparation

  1. Make white sauce very thick, using an extra ounce each of butter and flour to basic recipe—use half stock from poached flounder, half milk.
  2. Finely dice flounder, crayfish, and mushrooms.
  3. Measure flour and breadcrumbs.
  4. Mix egg and oil.
  5. Heat oil in deep fryer to 400°F.
  6. Toss mushrooms in butter with 1 tablespoon lemon juice.

Method of Cookery

  1. Mix crayfish, flounder, and mushrooms into thick sauce. Add butter in which mushrooms were cooked.
  2. Add remaining lemon juice and paprika.
  3. Weigh mixture and divide into 6 equal portions.
  4. Roll in flour, dip in egg and oil mixture, and then coat thoroughly in breadcrumbs.
  5. Deep fry for 1 minute until golden brown.


These are wonderful when served with Golden Coast Sauce and a crisp green salad with an oil and vinegar dressing. A chilled Moselle-type white wine would belance well.