Photographer: Todd Zawistowski
Just one course of our Nordic Crayfish Feast!
Plan on around six crayfish per adult. Live crayfish can be refrigerated for up to 24 hours. The best way to store enough for a feast is to rinse them well after they are flushed (see Leelanau Crayfish Feast for tips on finding these "little lobsters") then put in a pot with enough water to cover, add 1/2 cup salt and plenty of fresh dill, preferably with the crowns on, and parboil for about 5 minutes. Cool then freeze until you’ve stashed enough for a party. An hour or so before you want to serve your crayfish, boil in salt and dill for another 5 minutes. Cool the crayfish in the dill brine, then drain. Arrange the prepared crayfish on platters (or directly on butcher paper as we did) and surround with lemon wedges.
Wine pairing: Chardonnay or Pinot Blanc