Kräftskiva (Swedish Crayfish Boil) is a traditional Swedish recipe for a classic national dish of while crayfish cooked in a broth with stout and dill. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Swedish Crayfish Boil (Kräftskiva).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Crayfish parties are one of the highlights of the Swedish calendar. Every August Swedes go crazy putting on silly hats, lighting moon shaped paper lanterns, eating lots of fresh water crayfish, drinking beer and snaps and singing increasingly silly songs.
A crayfish party, called kräftskiva (the plural is kräftskivor), is a big event enjoyed by people of all ages. It should be held outside under the light of paper lanterns, but often rain or pesky mosquitoes lead people to abandon the idyllic setting for indoor comfort. I've always been too scared of the paper lanterns catching fire, so that I normally use the lanterns as decoration and use ordinary candles instead.
In the 1500s only the nobility in Sweden would eat crayfish, but this began to change by the 1800s. It was in the 1920s that the crayfish parties started to take their current form with conical paper hats, moon-shaped paper lanterns, special plates, bibs and snaps songs began to appear and are now considered absolutely essential. Don't worry: most places selling crayfish have lots of accessories alongside the boxes of frozen crayfish.
Supposedly you should use a special sharp pointed knife with a red handle to eat crayfish. There is a hole in the blade which is used for breaking the pincers off. Swedes are, of course, great lovers of traditions so the knives must always have red handles!
Ingredients:
3.5kg live crayfish
4l water
1l stout beer, (eg Guinness)
175g coarse sea salt, plus more for seasoning
3 tbsp sugar
1 dried red Thai birds eye chilli
1 bunch fresh dill sprigs
10 dill crowns (ie whole flower heads) plus extra for garnish
250ml mayonnaise
3 tbsp crème fraîche
2 tbsp lemon zest, finely grated
2 tbsp fresh lemon juice
Lemon wedges, for serving
Method:
Rinse the crayfish thoroughly under cold water, making sure to discard any that don’t move, as these are no longer fresh. This ensures the quality and safety of your boil.
Combine the water, stout, sea salt, sugar and dried chill in a large stock pot and bring to a rolling boil. The stout, especially if you use Guinness adds a depth of flavour the will conpiment and contrast with the sweetness of the crayfish. The pan needs to be large enough to hold the stock and to accommodate all the crayfish without overcrowding.
Once boiling, add the fresh dill sprigs and dill crowns to the pan. The dill infuses the stock with its characteristic aroma, which is essential for a truly authentic kräftskiva.
Carefully add the live crayfish to the boiling stock. Cover the pan with a tight-fitting lid. Return to a boil then reduce to a simmer and cook, stirring occasionally.
Simmer the crayfish for 8–10 minutes, or until they turn a vibrant red colour. This is the sign that they are cooked through. Don’t overcook the crayfish. Overcooked crayfish will be tough and rubbery. The colour is the best indicator of doneness – they should be a bright, even red.
Whilst the crayfish are simmering, fill your sink halfway with cold water. This will be used to quickly cool the crayfish and stop the cooking process.
Once the crayfish are cooked, place the pot in the sink filled with cold water and uncover.
Dampen a large piece of parchment paper with cold water and place it directly on the surface of the stock. This helps to keep the crayfish submerged and ensures even cooling.
After 20 minutes, replace the water in the sink with fresh cold water and ice to further accelerate the cooling process.
Repeat the ice water changes every 30 minutes until the crayfish and stock are completely cool, which should take approximately 2 hours. Cooling the crayfish in the stock allows them to absorb even more flavour.
Whilst the crayfish are cooling, prepare the mayonnaise mixture: In a small bowl, mix together the mayonnaise, crème fraîche, finely grated lemon zest, and fresh lemon juice. Season the mayonnaise mixture with salt to taste.
Once the crayfish are thoroughly cooled, drain them from the stock. Arrange the crayfish artfully on a large serving dish and garnish with fresh, full dill crowns.
Serve the crayfish immediately with lemon wedges and the prepared mayonnaise mixture.
To eat the crayfish, pinch the head and twist the tail to separate them. Carefully remove the meat from the tail by pinching from the bottom and breaking through the rings on the shell.
The head carries the most flavourful juices, so either suck the head or discard it, depending on your preference.
Serve the Swedish Crayfish Boil immediately after cooling for the best flavour and texture. Arrange the crayfish attractively on a large platter, garnished with generous sprigs of fresh dill. Accompany the crayfish with lemon wedges, the homemade mayonnaise mixture, and plenty of crusty bread for soaking up the delicious broth. Aquavit or chilled beer is a traditional beverage served to accompany this dish.
Leftover cooked crayfish can be stored in an airtight container in the refrigerator for up to 2 days. It is not recommended to freeze cooked crayfish, as this can affect the texture. Reheat the crayfish gently by steaming or briefly sautéing in a pan with a little butter and dill. Avoid overheating, as this can make them tough.
)
