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Crayfish Skagen Recipe
Aug 17, 2011 @ 11:02 AM
Posted by
Daily Value: 80%
Servings: 4
Balanced, High-Fiber
Posted by
Nutrition
Cal/Serving: 1,598Daily Value: 80%
Servings: 4
Balanced, High-Fiber
| Fat | 46g | 71% |
| Saturated | 16g | 79% |
| Trans | 0g | 0% |
| Carbs | 231g | 77% |
| Fiber | 11g | 45% |
| Sugars | 9g | 0% |
| Protein | 64g | 128% |
| Cholesterol | 405mg | 135% |
| Sodium | 2152mg | 90% |
| Calcium | 487mg | 49% |
| Magnesium | 124mg | 31% |
| Potassium | 931mg | 27% |
| Iron | 16mg | 87% |
| Zinc | 5mg | 35% |
| Vitamin A | 1603IU | 32% |
| Vitamin C | 4mg | 7% |
| Thiamin (B1) | 2mg | 143% |
| Riboflavin (B2) | 2mg | 124% |
| Niacin (B3) | 26mg | 129% |
| Vitamin B6 | 0mg | 20% |
| Folic Acid (B9) | 550µg | 138% |
| Vitamin B12 | 3µg | 46% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 6mg | 29% |
| Vitamin K | 10µg | 12% |
| Fatty acids, total monounsaturated | 15g | 0% |
| Fatty acids, total polyunsaturated | 9g | 0% |
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In celebration of Aquavit’s annual Crayfish Festival, Marcus Jernmark offers his Crayfish Skagen recipe. A Scandinavian special, this sandwich is packed with fresh and plump crayfish.
INGREDIENTS
- 1 pound crayfish, boiled* and peeled, then cut into bite-sized pieces
- ¼ cup mayonnaise
- ¼ cup crème fraîche
- 3 tablespoons fresh dill, chopped
- ½ tablespoon lemon juice
- Salt and pepper, to taste
- ¼ cup butter
- 4 small brioche buns, sliced in half
DIRECTIONS
In a large bowl, combine the crayfish, mayonnaise, crème fraîche, dill, and lemon juice. Season the mixture with salt and pepper, and stir together with a wooden spoon to thoroughly mix.
Melt the butter in a wide skillet and lightly toast the brioche buns, crust side up. Try to get the buns lightly golden without being too soggy.
Spoon the crayfish mixture into the buns and serve immediately.
Recipe Details
*Note: Fish markets will often have both live and pre-boiled crayfish available for purchase.
Servings: 4
