Cooked Finnish Crayfish
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 5 hrs 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 crayfish (crayfish)
- 5 liters water
- 1 liter white wine
- 150 g salt
- 3 tablespoon sugar
- 2 onions)
- 1 tablespoon caraway seeds, as required
- 4 stalks parsley
- 2 bunch dill
- 12 slices toast or white bread
- Butter, salted
- 2 lemon (s)
- Vodka, or Koskenkorva (Finnish clear liquor)
Print Recipe
Pin Recipe Instructions
- The day before or morning of the crab meal:
- Bring water, wine, a bunch of dill, salt, sugar and the other spices to the boil. There are many different secret recipes and variants for the brew.
- Put the soaked and well rinsed, live crabs individually into the brew and let them boil up again and again or add them all and wait until the brew boils again. Then let it simmer for 10 minutes. Let the crabs cool down quickly in the brew.
- Frozen crabs are usually pre-cooked and only need to be thawed carefully and slowly.
- The crabs are served cold on a platter, garnished with plenty of dill and lemon quarters.
- The crabs are served with buttered white bread or toast and definitely a schnapps for each crab! A lemon mayonnaise, for example, is also possible.
- Cancer festivals take place in August and September when the nights are no longer bright, like in June / July and it is decorated in bright red with lots of candles and lanterns. 10 cancers per person are for guidance only. You definitely won`t get enough of it. They usually serve as a starter. You can also charge less per person or serve a hearty starter and serve the crabs to round off the evening. (Think of the crab knife!)
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