Swedish Crayfish Boil Recipes

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SWEDISH CRAYFISH BOIL



Swedish Crayfish Boil image

Kraftskiva, a Swedish harvest celebration, is centered around a heaping platter of crayfish, which have been boiled with fresh dill. Crayfish need little more than a dollop of lemony mayonnaise to accentuate their delicate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

8 pounds live crayfish
1 gallon water
4 cups stout, such as Guinness
2/3 cup coarse sea salt, plus more for seasoning
3 tablespoons sugar
1 dried Thai chile, seeded
1 bunch fresh dill sprigs
10 crowns of dill, plus more for garnish
1 cup mayonnaise
3 tablespoons creme fraiche
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
Lemon wedges, for serving

Steps:

  • Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar, and chile to a boil in a large pot. Add dill sprigs and crowns and crayfish. Cover pot, and return to a boil. Reduce heat, and simmer, stirring occasionally, 8 to 10 minutes.
  • Fill the sink halfway with cold water. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water, and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth cool, about 2 hours.
  • Mix mayonnaise, creme fraiche, lemon zest and juice in a small bowl. Season with salt.
  • Drain crayfish, arrange on a large platter, and garnish with crowns of dill. Serve with lemon wedges and mayonnaise mixture. To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from the bottom and breaking through the rings on the shell. (The head carries flavorful juices. Either suck the head, or discard.)

SWEDISH CRAYFISH BOIL



Swedish Crayfish Boil image

I've had this recipe for a long time and haven't had a chance ot try it out, but it sounded so delicious that I thought I'd post it and see if someone else wanted to try it - There are 10 dill crowns needed for the recipe plus extra for garnish.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 lbs live crayfish
1 gallon water
4 cups stout beer, such as Guiness
2/3 cup coarse sea salt, plus more for seasoning
3 tablespoons sugar
1 dried Thai chile
1 bunch fresh dill sprig
1 cup dill, crowns (10)
1 cup mayonnaise
3 tablespoons creme fraiche
2 tablespoons lemon zest, finely grated
2 tablespoons fresh lemon juice
lemon wedge, for serving

Steps:

  • Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar and chili to a boil in a large pot. Add dill sprigs and crowns, and crayfish. Cover pot, and return to boil. Reduce heat, and simmer, stirring occasionally, 8-10 minutes. Fill the sink halfway with cold warer. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth are cool, about 2 hours.
  • Mix mayonnaise, creme fraiche, lemon zest, and juice in a small bowl. Season with salt. Drain crayfish, arrange on a large platter, and garnish with full crowns of dill. Serve with lemon wedges and mayonnaise mixture.
  • To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from bottom and breaking through the rings on the shell. The head carries the flavorful juices. Either suck the head or discard.

Nutrition Facts : Calories 712.8, Fat 21.8, SaturatedFat 4.6, Cholesterol 668.2, Sodium 13258.3, Carbohydrate 23, Fiber 0.4, Sugar 9.4, Protein 91.4

CRAWFISH BOIL



Crawfish Boil image

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

10 pounds live crawfish (18/22 pp size)
2 cups kosher salt
1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain's
1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces
2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving

Steps:

  • Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
  • Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
  • Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
  • Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

CREOLE CRAWFISH AND SHRIMP BOIL



Creole Crawfish and Shrimp Boil image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound purple, red and white fingerling potatoes
1/2 cup Creole seasoning, plus more for serving, optional
10 thyme sprigs, separated
4 fresh bay leaves
2 heads garlic, tough outer skins removed and halved lengthwise
2 lemons, halved
1 bag crawfish, shrimp or crab boil seasonings, such as Zatarain¿s
1 yellow onion, peeled and quartered
1 pound andouille sausage, cut into 1-inch slices on the bias
2 ears yellow or white corn, cut into thirds
2 pounds live crawfish, rinsed
1 pound (26-30 count) Gulf white shrimp, peel on and deveined
Kosher salt

Steps:

  • Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes.
  • Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning.

ANDREAS VIESTAD'S BOILED CRAWFISH WITH DILL



Andreas Viestad's Boiled Crawfish With Dill image

A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep).

Provided by EdsGirlAngie

Categories     Crawfish

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

6 lbs crawfish
2 gallons cold water
2/3 cup coarse sea salt
3 tablespoons sugar
3 (12 ounce) bottles dark beer, preferably an English stout
2 cups fresh dill sprigs (a large bunch)
lemon wedge

Steps:

  • In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
  • Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
  • Optional: can be eaten on good-quality white bread spread with mayonnnaise.

Nutrition Facts : Calories 739.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 931.6, Sodium 19582.1, Carbohydrate 18.8, Fiber 0.1, Sugar 9.4, Protein 120.5

LOUISIANA CRAWFISH BOIL



Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

  • Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  • Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  • Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

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