EAT CRAYFISH
During the Kräftsäsongen we can offer freshly caught crayfish, live or cooked by your own recipe. Remember to order in time! Especially if you want cooked crayfish we need a few days notice!
Some tips on cooking:
Choose crayfish from a good water, preferably a rocky and nutrient-poor Smålandssjö, such as the rotten. Crayfish from muddy ponds and ditches are never as good.
Boil crayfish 2 days before consumption. 3 days also go well, while 1 day is too small.
If the crayfish have not been in a sump (or if this is unknown), rinse them in clean water.
Crayfish is heavy food, which is why one or other schnapps can be recommended. But take it easy, crayfish are way too good to eat with burnt out taste buds!
We will not reveal our recipe here, but below is a couple of recipes for the lucky one who has some crayfish left in the freezer when the new Kräftsäsongen is approaching. We have borrowed the recipes of Marie's highest bombardius.
Swedish crayfish
6 port
200 g peeled crayfish
1 big bunch of dill
3-4 tablespoons rapeseed oil
2 tablespoons concentrated hummerfond
3 chopped spring onions
2 dl coarsely chopped melonbitar
Ev. Salt and pepper
Chop the dill in the food processor. Add oil and Hummerfond. Chop the Kräftstjärtarna roughly. Stir into the dill mixture. Mix with spring onions and melonbitarna. Taste ev. of salt and pepper. Serve on a half slice of toasted bread with butter.
Hot crayfish
6 port
200 g peeled crayfish
½ cucumber in cubes
1 small orange pepper in cubes
2-3 tablespoons sweet Thaichilisås
Ev. Salt
Chop the Kräftstjärtarna into coarse chunks. Mix with cucumber and pepper cubes. Season with chili sauce and ev. Salt. Serve on a half slice of toasted bread with butter.
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