Best Swedish Crayfish Boil Recipes
SWEDISH CRAYFISH BOIL
Kraftskiva, a Swedish harvest celebration, is centered around a heaping platter of crayfish, which have been boiled with fresh dill. Crayfish need little more than a dollop of lemony mayonnaise to accentuate their delicate flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar, and chile to a boil in a large pot. Add dill sprigs and crowns and crayfish. Cover pot, and return to a boil. Reduce heat, and simmer, stirring occasionally, 8 to 10 minutes.
- Fill the sink halfway with cold water. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water, and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth cool, about 2 hours.
- Mix mayonnaise, creme fraiche, lemon zest and juice in a small bowl. Season with salt.
- Drain crayfish, arrange on a large platter, and garnish with crowns of dill. Serve with lemon wedges and mayonnaise mixture. To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from the bottom and breaking through the rings on the shell. (The head carries flavorful juices. Either suck the head, or discard.)
SWEDISH CRAYFISH BOIL
I've had this recipe for a long time and haven't had a chance ot try it out, but it sounded so delicious that I thought I'd post it and see if someone else wanted to try it - There are 10 dill crowns needed for the recipe plus extra for garnish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar and chili to a boil in a large pot. Add dill sprigs and crowns, and crayfish. Cover pot, and return to boil. Reduce heat, and simmer, stirring occasionally, 8-10 minutes. Fill the sink halfway with cold warer. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth are cool, about 2 hours.
- Mix mayonnaise, creme fraiche, lemon zest, and juice in a small bowl. Season with salt. Drain crayfish, arrange on a large platter, and garnish with full crowns of dill. Serve with lemon wedges and mayonnaise mixture.
- To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from bottom and breaking through the rings on the shell. The head carries the flavorful juices. Either suck the head or discard.
Nutrition Facts : Calories 712.8, Fat 21.8, SaturatedFat 4.6, Cholesterol 668.2, Sodium 13258.3, Carbohydrate 23, Fiber 0.4, Sugar 9.4, Protein 91.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love