Lobster, quiche, and bread with butter on a white plate
Plate of cooked crawfish on a white outdoor table with glasses of white wine and a bottle in the background.
A large silver platter filled with cooked red crawfish on a white outdoor table, with a glass of white wine, a bottle of wine, and a small plate to the side, set against a garden with green plants and pink and yellow flowers.

Cooking Crayfish The Classic Swedish Way  

Ingredients:

  • 1 kg (2.2 pounds) (approximately 24) live crayfish

  • 5 liters (1.1 gallons) of water

  • 1 bottle of dark and flavorful beer

  • 1 dl (about 0.4 cup) salt

  • 0.5 dl (about 0.2 cup) sugar

  • 18-20 dill crowns, a bunch

  • 1 tsp whole anise

  • 1 tsp dill seeds

  • 1 tbsp fennel seeds

How to make it:

  1. All crayfish should be alive. Check them and place them in cold water overnight.

  2. Pour all the ingredients for the crayfish broth: water, beer, salt, and sugar into a large pot. Bring the mixture to a boil.

  3. Add 6 large dill crowns to the boiling mixture.

  4. Place approximately 10-12 live crayfish at a time into the boiling pot. The water must be boiling when the crayfish go in - cover with a lid. Take them out and boil the next 10-12 crayfish when the water comes to a boil again. Each batch should be boiled for about 5 minutes.

  5. Take the pot and place it in a cold water bath in the kitchen sink and rinse with cold water around until they have cooled down.

  6. Leave the crayfish in the broth, the idea is to chill them down as quickly as possible, and then put the pot in the refrigerator.

  7. Cover the pot with a lid and let it sit in the fridge for a minimum of 2 hours to allow the flavor to develop, preferably overnight until the next festive day.

  8. Arrange the crayfish on a nice platter and garnish with dill crowns. Enjoy the festivities!

  9. When serving, pick up the crayfish from the broth and place them on a platter. Garnish with some fresh dill crowns.

Side Dish - Cheese Pie