Kräftskiva: Swedish Crayfish Boil
A festive Swedish crayfish party dish—whole crayfish boiled with dill and salt, served cold with crusty bread and mayo. Authentic, celebratory, and surprisingly simple.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 2 lbs fresh crayfish, live or thawed
- 3 quarts water
- ½ cup kosher salt
- 1 large bunch fresh dill, loosely packed
- 1 tbsp whole black peppercorns
- 3 whole bay leaves
- ¾ cup mayonnaise
- 1 whole lemon, halved
- 1 loaf crusty bread
Instructions
- 1
Rinse crayfish under cold running water, discarding any that are already dead.
- 2
Bring water and salt to a rolling boil in a large pot over high heat.
- 3
Add half the dill, peppercorns, bay leaves, and lemon halves to the boiling water.
- 4
Return to a boil, then add crayfish. Boil until shells turn bright red, ~4 minutes.
- 5
Transfer crayfish to a large bowl with a slotted spoon. Discard cooking liquid.
- 6
Spread remaining fresh dill on a serving platter. Arrange cooled crayfish on top.
- 7
Serve crayfish cold with mayonnaise, lemon wedges, and crusty bread on the side.
Tools you’ll need
- large pot (6+ quarts)
- slotted spoon
- large serving platter
- large bowl
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