Boiled crayfish

3 kilos crayfish
5 litres water
200ml coarse sea salt
5 sugar cubes
10–15 dill crowns
1 yellow onion peeled and
cut into wedges
1 red onion peeled and cut into wedges

Check that all the crayfish are alive. Rinse them carefully in cold water. Bring the brine to a boil and add half the dill flowers and the onions. Simmer covered for about 15 min. Strain off the onions and dill. Add the crayfish a few at a time. Make sure the water is boiling so they will die quickly. Boil for approx. 7 minutes depending on their size. Add the rest of the dill crowns. Cool and let stand for 24 hours.

Recipe Malin Nilsson, Elgsjögården



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