Scandinavian Crayfish Boil
Live crayfish (or prawns) boiled with dill, caraway, and a touch of sugar in the Nordic style, then served ice-cold with crusty bread and melted butter for dipping. A showstopping weeknight feast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 240
- Protein
- 28g
Ingredients
- 2 lb live crayfish or large prawns
- 2 tbsp fresh dill
- 1 tsp caraway seeds
- 1 tbsp granulated sugar
- ½ cup beer or light ale (optional but traditional)
- 4 tbsp butter
- 1 loaf crusty rye or sourdough bread
Instructions
- 1
Fill a large pot with 3 quarts water. Add salt, dill, caraway seeds, sugar, and beer if using.
- 2
Bring to a rolling boil over high heat, then add crayfish. Cover and return to boil.
- 3
Simmer uncovered for 5 minutes, until crayfish are bright red and tails curl tight.
- 4
Drain crayfish well in a colander. Spread on a large platter and let cool to room temperature.
- 5
Melt butter in a small bowl or skillet. Slice bread and arrange alongside the crayfish.
- 6
Serve crayfish at room temperature or chilled, with melted butter and bread for dipping.
Tools you’ll need
- large pot (4+ quarts)
- colander
- serving platter
- small bowl or skillet
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