Bright red freshwater crayfish simmered in a fragrant crown dill brine, served cold at Sweden's beloved late-summer crayfish parties.
Instructions
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1
Rinse live crayfish thoroughly in cold running water. Discard any that are not alive.
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2
Bring water, salt, sugar, and beer to a rolling boil in a large pot.
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3
Add crayfish in batches and boil for 8-10 min until bright red.
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4
Remove from heat. Add the crown dill to the pot.
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5
Let crayfish cool completely in the dill brine, then refrigerate overnight.
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6
Serve cold on a platter decorated with fresh dill crowns. Eat with fingers.
Did You Know?
Swedish kräftskiva parties require paper bibs, silly hats, singing snapsvisor (drinking songs), and shots of aquavit between each crayfish.
The Story Behind Kräftskiva Kräftor
Crayfish parties date back to 16th-century Swedish nobility but became a popular tradition for all classes by the 19th century. August marks kräftskiva season, when Swedes gather outdoors under paper lanterns to eat crayfish, sing drinking songs, and celebrate the end of summer.
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