Spanner crab jaffle

There are some foods that just scream ‘Austraaaaaaaaaalian’. The humble jaffle is one of those. OK, so this isn’t so much a recipe as it is an assemblage but there’s no denying satisfaction factor when it comes to biting into one. 

I was recently in Canberra where Monster Kitchen is defying all expectations of what you think of our capital city. The sandwich may look the same, but the fillings are all (at least this is my take on Monster’s yabby jaffle, made with spanner crab) perfect for weekend, indulgent breakfasts on the balcony or late night post-vino kitchen raids.

Crab filling

60g butter softened

1/3 cup plain flour, sifted

4 cups milk

50g Parmesan cheese, finely grated

¼ bunch chives, finely chopped

Good pinch salt flakes

Good pinch ground nutmeg

Good pinch freshly ground black pepper

1 cup spanner crab meat (or go luxe and use crayfish)

In a heavy-based pan on medium heat, melt the butter until bubbling. Stir in the flour a little at a time and cook until the flour smells biscuity and has turned slightly blonde in colour (about 2 minutes). Whisk in the milk a little at a time, to form a smooth, slightly thick sauce. Remove the sauce from the heat, stir in the parmesan, chives, salt, nutmeg and black pepper. Stir through the crab meat until all ingredients are incorporated.

The rest

8 slices white bread

Butter, softened

Heat the jaffle iron and butter each slice of bread on one both sides. Spoon the mixture into the centre of one piece of bread and top with the other piece of bread. Toast until golden. Serve.