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Nutrition Facts
Serving Size 1 (2920g) Recipe makes 4 servings
Calories 739
Calories from Fat 80		(10%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 931mg		310%
Sodium 19582mg		815%
Potassium 1724mg		49%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 0.1g	0%
	Sugars 9.4g
Protein 120.5g		240%
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Andreas Viestad's Boiled Crawfish With Dill

Recipe #119122 | 2¼ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Apr 26, 2005

A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep).

SERVES 4 (change servings and units)

Ingredients

6 lbs crawfish
2 gallons cold water
2/3 cup coarse sea salt
3 tablespoons sugar
3 (12 ounce) bottles dark beer, preferably an English stout
2 cups fresh dill sprigs (a large bunch)
lemon wedge

Directions

1
In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
2
Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
3
Optional: can be eaten on good-quality white bread spread with mayonnnaise.