Kriibsen (Crayfish, Luxembourg Style)

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Kriibsen (Crayfish, Luxembourg Style)

Kriibsen (Crayfish, Luxembourg Style) is a traditional Luxembourger recipe for a classic snack or starter of shelled crayfish boiled with vegetables that are finished with butter and typically served with a dry Riesling wine. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Crayfish, Luxembourg Style (Kriibsen).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Herb Recipes Vegetable Recipes Luxembourg Recipes

Ingredients:

48 live crayfish
2 shallots, very finely chopped
1 carrot, very finely chopped
4 green celery tops, very finely chopped
1 sprig of thyme
2 tbsp parsley, chopped
2 tbsp tarragon, chopped
1 bayleaf
100g butter
salt and freshly-ground black pepper
either 250ml Riesling wine + 250ml fish stock or 500ml Riesling
4 tbsp parsley, finely chopped, to garnish

Method:

Melt 50g butter in a pan, add the vegetables, celery, parsley and tarragon and fry for about 4 minutes, or until the shallots are soft. Pour in the Riesling and fish stock, add the thyme and bayleaf, then bring to a simmer and cook for 20 minutes. Adjust the seasonings to taste.

Take the crayfish and lay flat on a chopping board. Holding the tail in one hand, take hold of the central fins then tear them away in a single movement, twisting at the same time. Make certain that the blue-black intestine is completely removed as this tastes very bitter.

Bring the vegetable mix to a boil over high heat then add all the crayfish to the pan. Cover and continue to boil hard, stirring occasionally. They will be done in a bout 15 minutes.

Mix in the remaining butter then turn the stew onto a warmed dish. Garnish with the remaining parsley and serve. Eat with the fingers and accompany with a dry Riesling wine.