Crayfish Boil Recipe

Crayfish Boil Recipe
Staff Writer

When in Scandinavia... Do as the Scandinavians do. This delicious recipe is the Nordic version of a lobster boil that will leave you full and satisfied.  

Ingredients

  • 5 quarts water
  • One 12-ounce beer, preferably a Scandinavian beer like Carlsberg
  • 3 tablespoons sea salt
  • 1 cup dark brown sugar
  • 4 sprigs of crown dill 
  • 8 pounds live crayfish

Directions

In a large stockpot, bring the water, beer, sea salt, brown sugar, and 2 sprigs of crown dill to a boil. Boil the crayfish in batches of 3-4 at a time. Cook for 2-4 minutes or until bright red. Using a slotted spoon, remove the crayfish and allow them to cool. Remove the dill, and cool the boiling mixture. In a clean bowl, add the cooled crayfish and liquid mixture, plus the remaining dill. Cover and refrigerate for at least 6 hours, or ideally overnight.  

Serve the crayfish in a large bowl with a ladle or two of the liquid mixture. I also suggest serving the crayfish with buttered and toasted white bread, fresh lemon wedges, and aioli on the side.

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.