Fraser Isle Spanner Crab and Macadamia Croquettes with Sweet and Sour Rosellas

Image source: Photographer Paul Smith

Matt Golinski shows us how to add local flavour with macadamia and rosellas to Fraser Isle spanner crab.

Makes 24 


  • 450gm raw Fraser Isle spanner crab meat
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried lemon myrtle
  • 2 eggs
  • 100ml milk
  • 100gm plain flour (or gluten free flour)
  • 300gm Lindols macadamia chips
  • 150ml vegetable oil, for frying
  • 15gm CC’s Kitchen dried rosellas
  • 1 cup water
  • 125gm castor sugar
  • 30ml red or white wine vinegar
  • ½ tsp salt
  • Iceplant (optional) to garnish 


  1. Mix together the crabmeat, salt, pepper and lemon myrtle.
  2. Lightly grease a 24 hole mini muffin tin and divide the crab mixture evenly between the holes.
  3. Steam the crab for 5 minutes either in a steamer oven or by sitting the muffin tray inside a larger tray with a centimetre of water in the bottom, covering tightly with foil and simmering gently on the stovetop for 5 minutes.
  4. Once cooked, cool the crab before removing from the tray.
  5. Completely cool before crumbing.
  6. Whisk together the eggs and milk, and place the flour and macadamias in separate mixing bowls.
  7. Lightly dust each crab croquette in flour, dip in egg mixture and roll in the macadamia chips, pressing them firmly so they stick and you have a nice even layer all over. Chill the croquettes until you’re ready to cook them.
  8. Place the dried rosellas, water, sugar, vinegar and salt into a saucepan and simmer gently until there is almost no liquid left.
  9. In a large frypan, heat the oil and fry the croquettes over a medium heat until the macadamias are golden all over. Season with sea salt flakes.
  10. Transfer to a serving platter and top each with pieces of the sweet and sour rosellas. Garnish with sprigs of ice plant or fresh herbs. 

Serve with:

2011 Greywacke Late Harvest Riesling, Marlborough, NZ $32-$37

2013 Chartreuse de Coutet Barsac, France $42-$47

2014 Jorge Ordonez No.3 Selection Especial Moscatel, Malaga, Spain $105-$110

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

1 Comment

  • Helan
    May, 2022

    Thanks for sharing this amazing family loved it.will be sharing this recipe with my friends.they will like it.

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