Andreas Viestad

Boiled Crayfish with Dill

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking
Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THE BEST WAY TO COOK WITH CRAYFISH IS TO START WITH LIVE CRAYFISH. THESE CAN EASILY BE BOUGHT BY MAIL (SEE MAIL-ORDER SOURCES). IF YOU CAN FIND ONLY FROZEN COOKED CRAYFISH, JUST THAW THEM IN THE REFRIGERATOR AND SERVE.

Ingredients

  • 6 pounds live crayfish or Louisiana crawfish
  • ⅔ cup coarse sea salt
  • 3

Method

Put the crayfish in the sink under cold running water to make sure they are alive. Discard any that do not move.

In a large pot, combine 2 gallons cold water, the salt, sugar, beer, and dill and bring to a boil over high heat. Add the crayfish, return to a boil, and turn off the heat. Let stand