Cooking with Swedes in the States: Swedish Crayfish

 

 

“Kräftlag” – The cooking liquid

Mix together;

1 gallon of water
1 bottle of beer
2-3 tbsp of sugar
1 cup of kosher salt
Dill, preferably Crown Dill

How to 

1. Rinse the crayfish thoroughly and bring the “kräftlag”, cooking liquid to a heavy boil.

2. Add the crayfish to the cooking liquid in a swift movement and cover with a lid. Let boil for 5 minutes.

3. After having boiled for 5 minutes, place the crayfish in an ice bath for about a minute to stop the cooking process.

4. When the crayfish have cooled down in the ice bath for about a minute, place them in the cold cooking liquid and let soak in it for about 24-48 hours.

 

This article was originally published on October 30, 2018