Swedish Crayfish Boil Recipe

Name: Swedish Crayfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs live crayfish; 1 gallon water; 4 cups stout beer, such as Guiness; 2/3 cup coarse sea salt, plus more for seasoning; 3 tablespoons sugar; 1 dried Thai chile; 1 bunch fresh dill sprig; 1 cup dill, crowns (10); 1 cup mayonnaise; 3 tablespoons creme fraiche; 2 tablespoons lemon zest, finely grated; 2 tablespoons fresh lemon juice; lemon wedge, for serving

Servings: persons

8 lbs live crayfish
1 gallon water
4 cups stout beer, such as Guiness
2/3 cup coarse sea salt, plus more for seasoning
3 tablespoons sugar
1 dried Thai chile
1 bunch fresh dill sprig
1 cup dill, crowns (10)
1 cup mayonnaise
3 tablespoons creme fraiche
2 tablespoons lemon zest, finely grated
2 tablespoons fresh lemon juice
lemon wedge, for serving

1
Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar and chili to a boil in a large pot. Add dill sprigs and crowns, and crayfish. Cover pot, and return to boil. Reduce heat, and simmer, stirring occasionally, 8-10 minutes. Fill the sink halfway with cold warer. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth are cool, about 2 hours.
2
Mix mayonnaise, creme fraiche, lemon zest, and juice in a small bowl. Season with salt. Drain crayfish, arrange on a large platter, and garnish with full crowns of dill. Serve with lemon wedges and mayonnaise mixture.
3
To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from bottom and breaking through the rings on the shell. The head carries the flavorful juices. Either suck the head or discard.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 lbs live crayfish, 1 gallon water, 4 cups stout beer, such as Guiness, 2/3 cup coarse sea salt, plus more for seasoning, and more.

Yes, Swedish Crayfish Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swedish Crayfish Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions