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25 January, 2017

Boiled Crayfish Recipe

Posted in : Default on by : Arron James

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The end of July marks the beginning of the crayfish season in Finland. For many, it is the highlight of the culinary year. The ubiquitous crayfish party is a true celebration of summer that all the visitors to Finland should experience. Crayfish is traditionally served boiled on buttered toast with dill and washed down with snaps (ice cold vodka or other clear liquor).

  • 1 gallon of water
  • 10 Tbsp of salt
  • 2 tsp of sugar
  • 40 Crayfish
  • 1 1/2 bunch of crown dill (use the crowns for decorating) or regular dill
  • White toast
  • Butter

Rinse crayfish well under running water. Bring water to a boil in a pot at least 6 quarts deep. Add salt and sugar. Add half a bunch of the dill to the pot. Put half of the crayfish into the pot and bring back to a boil. Boil for 7-10 minutes depending of the size of the crayfish.  Add the remaining crayfish and cook in the same way. Replace the dill with a fresh bunch. Leave the crayfish in the pot and let cool in the liquid. When the pot has reached room temperature place it into a refrigerator to chill. Crayfish tastes best 6-12 hours from cooking. Place cooled down crayfish on a tray and decorate with dill crowns. Serve with toast, butter and cold snaps.