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Recipe for boiling Crayfish / Crawfish |
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To prepare Crayfish / Crawfish you will need:
A big pot, a skimmer, a large basin, big bundle of crown dill (inflorescences), sea salt and lump sugar. Crayfish should be boiled a day before serving for the best taste.
For four people you need approximately 50 crayfish / Crawfish, 6 litres water, 2dl sea salt and 10-12 cubes of sugar.
Crayfish / Crawfish Preparation Instructions:
Check that all the crayfish are alive. Rinse if needed. Bring water to
boil and add sugar cubes, salt and half of a crown dill. Put
crayfish one by one into boiling water, not more than 10 crayfish
at a time, and boil for approximately 10 minutes, starting from the time when the water again boils after the last crayfish has been put into the pot. Ready crayfish should have a chink between the shell and the tail. Lift crayfish with a skimmer into
a large basin to cool. When all the crayfish are boiled, strain broth into a clean pot, add the rest of the crown dill, but remember to leave some to decorate the serving plate. When broth has cooled, put crayfish back to pot for at least 10 hours to get juicy and tasty. Keep in a cool place. Take the crayfish out from broth with a skimmer and arrange them nicely on a large serving plate decorated with fresh crown dill.
Shops have a selection of imported deep-frozen, boiled crayfish in different sizes, which are a more economical alternative for crayfish parties. Let the package defrost. When defrosted pour the juice into a pot with fresh crown dill, boil crayfish quickly for a minute or two. Cool broth and leave crayfish to get juicy until served. |
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How to eat Crayfish / Crawfish |
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Everybody
has their own method of eating crayfish, but the following instructions
should give you a basic idea of how it is done, if you have not eaten
crayfish before.
Separate the pincers from the crayfish, break off a smaller part, and
suck out the juice. Clip the tip of a pincer off by using the
 "hole"
in the crayfish knife, suck out the juice and then cut the pincer open
and pick out the meat. Next twist a tail off and remember to once again
suck out the juices. Separate a shell by pulling it from behind the
eyes, and then scrape the yellowish butter with the knife and eat it.
Take the meat out from the tail by pulling it from the base of the tail,
or cut the tail open from the inside using a crayfish knife. Remove the
intestine from the top part of the tail meat. Now the tail meat is ready
to be eaten. You can clean a few and put them on a piece of toasted
bread with fresh dill, or just eat them as they are. In Finland dipping
the crayfish in a sauce is not common, but if you like, you can make a
sauce with mayonnaise. |
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Back to
Crayfish Party August :
Crayfish Party September |
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