Crayfish Boil (kräftlag)

Crayfish Boil (kräftlag)

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Combine the water, beer, sugar and salt in a large pot over heat and bring to the boil, stirring until the sugar dissolves.
Add the chopped dill, two of the lemons, fennel seeds, onion and crayfish. Leave the crayfish to simmer for 5 to 10 minutes, or until the shells have turned red. The size of the crayfish will affect how long they need to be cooked for.
Drain the cooked crayfish into a colander and allow them to cool in the fridge.
Serve the crayfish cold, decorated with the remaining lemon wedges and whole bunch of dill, with bowls of dillkräm (dill cream) and romsås (fish roe sauce) and nutcrackers to remove the meat from the claws.


1 kg crayfish
6 cups water
2 cups dark beer (stout or porter are suitable)
½ cup sea salt
4 tbsp sugar
2 bunches fresh dill, chopped
1 bunch dill, whole
3 lemons, sliced into wedges
1tbsp fennel seeds
1 small onion, chopped into large chunks

Hinzugefügt von: Natália Martins
Konsultiert: 1648 X
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Crayfish Boil (kräftlag)