Best Swedish Crayfish Boil Recipes

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SWEDISH CRAYFISH BOIL



Swedish Crayfish Boil image

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

8 pounds live crayfish
1 gallon water
4 cups stout, such as Guinness
2/3 cup coarse sea salt, plus more for seasoning
3 tablespoons sugar
1 dried Thai chile, seeded
1 bunch fresh dill sprigs
10 crowns of dill, plus more for garnish
1 cup mayonnaise
3 tablespoons creme fraiche
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
Lemon wedges, for serving

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



Swedish Crayfish Boil image

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

8 lbs live crayfish
1 gallon water
4 cups stout beer, such as Guiness
2/3 cup coarse sea salt, plus more for seasoning
3 tablespoons sugar
1 dried Thai chile
1 bunch fresh dill sprig
1 cup dill, crowns (10)
1 cup mayonnaise
3 tablespoons creme fraiche
2 tablespoons lemon zest, finely grated
2 tablespoons fresh lemon juice
lemon wedge, for serving

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

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