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Kräftskiva, Swedish crayfish party
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Eat crayfish, celebrate Kräftskiva!
Kräftskiva is a tradition that the Swedes celebrate every August. It is a feast of crayfish and alcohol. Friends and families gather around to celebrate the beginning of crayfish season. This tradition came about when restrictions were place during the 1900s, crayfish harvesting was limited until August 7th of each year. Therefore, August became a month of crayfish feasts, where millions of Swedes partake in mass quantities of crawfish as a celebration of the opening of the season.
Wear these at your next crayfish party
How to cook crayfish for Kräftskiva
It is easier than you think.
Ingredient:1 dozen fresh or defrosted crayfish per person
1 bunch of crown dill (dill with crowns of flower buds)
Salt (and sugar if desired)
1. Add salt and dill in a pot of water, bring it to a boil.
2. Thoroughly clean crayfish.
3. When the water boil, drop in crayfish one at a time. Water should cover the crayfish entirely. (Do not overcrowd the pot)
4. Cook for about 3-10 minutes depending on their size. You begin timing after the water return to a boil. Crayfish will turn red when cooked.
5. Removed with a slotted spoon to a clean bowl, repeat until all crayfish are cooked.
6. When you are done, strain the stock. Put the cooked crayfish back into the stock. Turn your sink into a ice water bath and let your pot cool in it. Add more fresh dill in the pot. Steeping the crayfish in its own stock will enhance its flavor.
When you serve, strain the crayfish and arrange them on a platter. Garnish with remaining crown dill.
Something for the crayfish chef
Kräftskiva - Talk of the town
Here are a couple of links pertain to Kräftskiva or crayfish cooking.
- The Local - Crayfish: the messiest party of the year
- Gobbling crayfish is a 500 year old tradition in Sweden but the annual August crayfish parties can be a minefield for a first-timer. Elizabeth Dacey-Fondelius advises on how to slurp like a native.
- Cooking of crayfish
- Like lobster, mussels and other shellfish, crayfish are always cooked alive. The crayfish die within a few seconds after being dropped in the boiling stock. The cooked, cooled crayfish get their characteristic flavour from the salt and crown dill used to
Drink up with these festive crawfish mugs
Interesed in Swedish cuisine?
Discover more Swedish recipes and side dishes to go with those yummy crayfish!
Wear these tees at your next crayfish party!
Have you attended or hosted a crayfish party?
- UPI NewsTrack TopNews
- The spread included traditional dried fish, chips, nuts, pies, crayfish and beer. Leaders of several trade unions, umbrella labor organizations, political parties and lawmakers also visited the pub after the demonstrations. Demonstrators at the Holiday ...
- Landsat Image: Mississippi River Delta
- ... such as shrimp, crabs and crayfish. A third of the nation's oysters come from the Mississippi River Delta. The Thematic Mapper on Landsat-5 is jointly managed by NASA and the US Geological Survey. ESA supports the Landsat series as a Third Party ...
- Dold keeping close eye on environment
- Dold is one of the few United States representatives who is not afraid to say that the political parties need to work together to make progress on the myriad of problems facing the country. He was in the area for a ground-breaking ceremony for a Macy's ...
- My Kind of Holiday: Brett Shuttleworth
- I went to the Full Moon Party in Koh Phangan. It is the best party I have experienced anywhere to date - and I have partied all over the world. New York, particularly Manhattan. It's an intriguing city that never sleeps and I love to watch people from ...
Thoughts on this tradition
Is there another Swedish tradition that you want people to know about?
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iijuan12
Sep 2, 2011 @ 9:26 pm | delete
- Very interesting. Crawfish boils are popular in Louisanna as well.
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Geeve
Aug 13, 2011 @ 3:18 pm | delete
- Crayfish and alcohol, an irresistible bait for passing Angels. This is a great lens, do keep them coming; blessed :)
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RecipePublishing
Aug 6, 2011 @ 6:35 am | delete
- I'm salivating!
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rosytaylor
Jul 29, 2011 @ 4:49 am | delete
- Hi! This is an amazing and Awesome lens and very informative too. Nicely done, Keep up your great work!
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Cyclegirl
Jul 24, 2011 @ 10:20 am | delete
- Thanks for featuring my hat on your lens! Gave you a big thumbs up. Like!!!
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