⏱ Ingredient preparation time: 30 m

⏱ Cooking time: 2 h

🔥 Calories: 4365 kkal

🥩 Proteins: 106,86 g

🥓 Fats: 127,2 g

🍞 Carbohydrates: 192,77 g

⭐ Rating: 4.3

How to cook crayfish with dill — a classic home recipe

Calories: 4365
Proteins: 106,86
Fats: 127,2
Carbohydrates: 192,77

How to cook

How to cook crayfish with dill — a classic home recipe

Name: How to cook crayfish with dill — a classic recipe at home
Prep time: 30 min
Cook time: 2 h
Yield: 10 servings
Ingredients: Live river crayfish - 1 kg (medium size); Water - 1-1.5 liters; Salt - 2-4 tablespoons (the water should be very salty); Fresh dill - 1 bunch; Dill seeds or dried dill - 2 tablespoons; Bay leaves - 3-7; Black or allspice peppercorns - 1 tablespoon; lemon wedges;; apples;; corn cobs;; 500 ml dark beer (for a deeper flavor).

30 m
2 h
0~5°C
11 Dish.

How to cook crayfish at home: ingredients, salt proportions, spices, flavor secrets, and serving tips. Classic recipe with dill.

Boiled crayfish are not just an appetizer, but a whole ritual. They have little meat, but an incredible amount of flavor, atmosphere, and enjoyment from the process itself. Properly cooked crayfish are juicy, fragrant, and tender, with a bright dill aroma and spicy broth. In this article, you will learn how to cook crayfish at home to achieve a real wow effect — from choosing ingredients to serving.

A bit of history

It is difficult to say who first decided to try crayfish as food. It is known that 28,000 years ago, the aborigines of Australia ate them. In Europe, crayfish were not considered a delicacy for a long time — the Romans preferred lobsters and shrimp.

The situation changed in the Middle Ages: crayfish were actively eaten in monasteries during fasting, and later they appeared on the tables of the nobility. Today, crayfish are prepared all over the world:

in Scandinavia — with dill and strong alcohol;
in China — with hot peppers or steamed;
in Spain — in tomato sauce;
in the USA — boiled, fried, and even baked in pies;
in Mexico and Nigeria, crayfish are an important part of the diet.

The benefits of crayfish

Despite their small amount of meat, crayfish are a valuable product:

high protein content (more than 13%);
minimal fat content (less than 1%);
source of iron, selenium, copper, and fatty acids;
safe in terms of mercury content (according to the FDA).

Ingredients

For classic crayfish cooking, you will need:

Live river crayfish — 1 kg (medium size)
Water — 1–1.5 liters
Salt — 2–4 tablespoons (the water should be very salty)
Fresh dill — 1 bunch
Dill seeds or dried dill — 2 tablespoons
Bay leaves — 3–7
Black or allspice peppercorns — 1 tablespoon

Optional additions:

lemon wedges;
apples;
corn cobs;
500 ml dark beer (for a deeper flavor).

Preparation

Preparing crayfish

Before cooking crayfish, you must:

rinse them thoroughly under cold running water;
remove any dirt and mud;
if necessary, place the crayfish in the freezer for a short time — this makes the cooking process easier for those who find it psychologically difficult to cook live crayfish.

Please note that the crayfish must be alive. This is essential to ensure the future taste and safety of the dish. Only if this condition is met will the cooked crayfish acquire the exquisite taste of real delicacy meat, and there will be no risk of picking up putrefactive bacteria.

Cooking steps

Preparing the aromatic water Pour water (or water
with beer) into a deep saucepan, add salt, bay leaf, pepper, and dill. Bring to a boil and let the spices simmer for 2-3 minutes to release their aroma.

Adding the crayfish
Place the crayfish in the boiling water one at a time, head down. This is considered the most correct way.

Cooking
After the water returns to a boil, cook the crayfish over high heat for 10-15 minutes.

How to tell when the crayfish are ready
Ready crayfish turn bright red — this is the main sign that they are ready.

Steeping
Remove the pot from the heat, cover it, and let the crayfish stand in the hot broth for another 10–15 minutes. During this time, they will absorb the flavors as much as possible.

Crayfish are served

hot or warm;
with lemon or grapefruit wedges;
with dill;
with a small amount of broth—used as a sauce to make the meat juicier.

Helpful tips

Don't be afraid to oversalt the water — this is what makes the crayfish taste rich.
Dill seeds give a brighter and deeper aroma than just the greens.
If your goal is to feed your guests, choose other dishes. Crayfish are all about taste, emotions, and atmosphere.

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