Sunday we took the day off fishing and crabbing to do some vanwork (as opposed to housework). With no undies left, my bath towel (which hangs by the kitchen sink in here) smelling distinctly of garlic, and our fishing clothes walking to the boat ramp ahead of us, it was time to do the laundry. Three loads later and before lunch, we headed back out to the old bore on the former Peron Station to continue down the road and find the elusive shearing shed Charlie and Beaty had told us about.
They also told us there was very little to see, which proved to be true. Not a particularly old shearing shed, it must have been built just before the station was handed back to Conservation and Land Management (CALM). Nor was it particularly photogenic but I tried.After visiting it, we drove down a couple of tracks on the coastal side of the Denham road finding some old cattle yards and wells-once gain not particularly pretty but still, interesting. Lunch, a cuppa with Charlie and Beaty, folding the loads of washing, then lamb chops and silky, buttery mashed spuds finished a lovely day!
Yesterday (Monday 21st July), we went out to Monkey Mia just before lunch to do some crabbing. Unlike last time, the crabs were very scarce. It took about 3 hours to come home with 7 crabs and 14 good sized sand whiting (we fish while the pots are down). As usual, it was gorgeous out on the water with scores of dolphins out fishing, playing and minding their sex slaves (go see the video at Monkey Mia and you’ll learn all about sex slaves!). Back at home, Russ cooked the crabs and filleted the fish. We had homemade pasties (just like my mum used to make) for our dinner.
Tonight, I took half the crab meat (the rest went into the freezer) and made Crab Enchiladas. Not traditional enchiladas which have a sauce I can’t get here in Shark Bay, but my version of the dish. I got a similar recipe from our son Todd many years ago, but his uses cooked chicken. I also added in cumin powder and coriander to my versions of his recipe. Call it what you like, it’s still a good way to use crab (or a bought BBQ chicken).
Crab Enchiladas (my way)
- 1 cup crab meat (or thereabouts)
- 3/4 cup sour cream
- 190g can corn
- 2 spring onions
- 1 teaspoons cumin
- 1 tablespoon sliced pickled jalapenos, chopped
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lime juice
- Tabasco sauce
- 4 tortillas
- 1 jar salsa ( I used a mild tomato)
- 1 cup (about) grated cheese
- Preheat oven to 190c
- Mix together the crab, corn, sour cream, spring onions ,cumin, jalapenos fresh coriander, lime juice, and tabasco sauce,
- Spoon the mix onto the tortillas and roll up. Place in a greased baking dish.
- Cover with salsa, then grated cheese.
- Bake in oven til the cheese is golden and the mixture bubbling-about 25 minutes.