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  • Boiled Crayfish with Dill
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    Certainly, live crayfish will make the best meal. However, if you can only find frozen crayfish make sure you thaw them in the refrigerator (it takes a bit longer, but will keep the crayfish juicier).
    By Andreas Viestad

    Boiled Crayfish with Dill

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    Servings: 4

    PREPARATION:

    • 1

      Put the crayfish in the sink under cold running water to make sure they are alive. Discard any that do not move.

    • 2

      In a large pot, combine 2 gallons cold water, the salt, sugar, beer, and dill and bring to a boil over high heat. Add the crayfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.

    • 3

      Drain the crayfish and arrange on a large serving platter. Garnish with dill and squeeze some lemon juice over them.

    • 4

      Crack open the shells at the table and carefully remove the crayfish meat. Place the meat on white bread spread with mayonnaise, or eat it just as it is, with a drop of lemon juice. The white meat in the tail is the best, but the meat from the head is also delicious; do not eat the papery gills.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E11 Crayfish and Salmon. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Put the crayfish in the sink under cold running water to make sure they are alive. Discard any that do not move.

    • 2

      In a large pot, combine 2 gallons cold water, the salt, sugar, beer, and dill and bring to a boil over high heat. Add the crayfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.

    • 3

      Drain the crayfish and arrange on a large serving platter. Garnish with dill and squeeze some lemon juice over them.

    • 4

      Crack open the shells at the table and carefully remove the crayfish meat. Place the meat on white bread spread with mayonnaise, or eat it just as it is, with a drop of lemon juice. The white meat in the tail is the best, but the meat from the head is also delicious; do not eat the papery gills.

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