David Tsirekas' crab and dill dolmades with saffron cream avgolemono from Seafood (Australian Gourmet Traveller) by Susan Tomnay

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Notes about this recipe

  • Eat Your Books

    Can substitute spanner crab for blue swimmer crab.

  • debkellie on February 25, 2024

    First time making dolmades: halved the recipe and served as a pre-dinner nibble - enough for 4. Good flavour (I used blue swimmer crabmeat). Now what do I do with quite a lot of leftover vine leaves??

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