Swedish-Style Dill-Poached Crayfish

1. 1

   1. Bring the 8 quarts of water to a boil and blanch the crayfish for 2 minutes and then plunge them into ice water. Discard water.

2. 2

   2. Bring the 12 quarts of water, dill, salt, beer and sugar to a boil.

3. 3

   3. Add crayfish and cook for 5 minutes.

4. 4

   4. Remove crayfish and place in a container that can be sealed. Pour liquid over the crayfish, cover, and place in fridge for 24 hours.

5. 5

   5. Remove crayfish from liquid and serve cold.

6. 6

   This dish is sometimes served with an herb aioli dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.