As we come back from our summer vacations, we find the occasion to share our travels and enjoy the last of summer with family and friends. Here is our recipe for Crayfish so you can enjoy your own version of a kräftskiva, A crayfish party.
CRAYFISH
- 30 crayfish or 2 lbs
- 8 cups of water
- 5 tbsp. of iodized salt
- 1 tbsp of sugar
- A lot of dill.....dillheads, stems , and everything
Bring the water, sugar, salt and dill to a boil. There are two important things. The first is that the water is at a full boil, the second is that the crayfish are alive. Add the crayfish one at a time. You want your cooking temperature to be as high as possible so that the crayfish die instantly.
Cover the pot and let the crayfish boil 6 to 10 minutes. Turn off the heat and let the fish cool in their own "fish liqour" .....stock. Americans like to eat them warm but Swedes eat them cold. Serve the crayfish on a platter and garnish with dill.
With our Crayfish season here we begin to realize that the days of the midnight sun are quickly waning.
Here's to summer.
