As summer comes to an end and the memories of warm, sunny days are still fresh, it's time to celebrate one of the year's most beloved traditions – the crayfish party. This festive occasion, which often marks the end of summer, is not just about the delicious seafood but also about community, singing, and of course, all the fantastic side dishes that make the event complete. Here is a guide to the best side dishes and recipes that will make your crayfish party something truly special.
Smooth seafood set & practical seafood forks for the party
Before you kick off the party properly, it's a good idea to invest in a pair of tongs and forks specifically designed for seafood. These tools make it easier for you to peel the crayfish. Avoid struggling with claws and tails, we have the accessories that make it easy and quick to access the delicious crayfish meat! Check out our seafood set "Skai" with all the accessories you need to eat lobster, crayfish, and crab. Easily fish out the tastiest pieces of the crayfish from the claws and tail with our practical seafood forks!
Recipe for delicious side dishes for the crayfish party
Fried gyoza skin with butter-fried chanterelles, Västerbotten cheese cream, pickled silver onion and crown dill honey
Do you want to try something new for the crayfish party that your guests will be dreaming about for weeks to come? This dish combines the best of traditional Swedish cooking with the flavorful Asian cuisine.
Recipe:
8 pcs gyoza skins
Rapeseed oil for frying
Approximately 500 g of chanterelles
50 g butter
2 pcs silver onions
1-2-3 pickling solution
2 dl sour cream
75 g grated Västerbotten cheese (half a bag of pre-grated)
Lemon zest and some tablespoons of juice
Flaked salt and pepper
1 dl honey
3 heads of crown dill
Finely chopped chives
Instructions:
- Start by making a 123 brine and pour it over thinly sliced silver onion, let it pickle for at least 30 minutes.
- Boil honey and add in crown dill, pour into a bowl and let stand until serving.
- Finely chop chives.
- Fry gyoza skins until crispy and golden brown, at about 180 degrees.
- Mix crème fraîche, Västerbotten cheese, lemon juice and zest, flaky salt and pepper into a cream and place in a piping bag.
- Sauté the chanterelles until golden brown and crispy in plenty of butter.
- Place the chanterelles on the fried gyoza skins and pipe on the Västerbotten cheese cream, top with pickled silver onion, dill honey, and finely chopped chives!
Green dill mayonnaise - delicious sauce for crayfish & seafood
Is there a more summery spice that pairs better with seafood than dill? With this green dill mayonnaise, you incorporate both color and flavor on the plate! Perfect for crayfish, shrimp, salmon, and lobster - whatever you prefer.
Recipe:
1 egg
1 tbsp white wine vinegar
2 tsp dijon
2 dl coarsely chopped dill
1 tsp salt
Black pepper
2.5 dl rapeseed oil
Instructions:
- Mix all the ingredients except for the rapeseed oil in a blender until it is really green.
- Drop in rapeseed oil slowly in a thin stream while mixing, until it thickens.
- Season with salt and pepper, top with dill and even more dill!
Tomato galette with pesto and mozzarella
Looking for something tasty to nibble on alongside the crayfish? This flavorful galette with tomatoes, pesto, and mozzarella is perfect for a dinner party and complements crayfish in both appearance and taste.
Recipe:
A package of ready-made pie crust
Tomatoes, various sizes and colors (about 12 small and 2 large)
50 g pine nuts
1 pot of basil
1 garlic clove
2 dl grated parmesan
1 dl olive oil
Flaked salt and pepper to taste
Top with mozzarella and more basil.
Instructions:
- Start by making the pesto, roast the pine nuts until golden brown and let them cool slightly.
- Add pine nuts, basil, garlic, parmesan, olive oil, salt, and pepper to a blender and blend to the desired consistency.
- Slice all the tomatoes thinly and set aside.
- Roll out the pie dough and spread the pesto on it, leaving a border around the entire edge of about 3 cm.
- Place all the tomatoes on the pie crust and then fold in the sides all around.
- Drizzle some olive oil and top with flaky salt and pepper before baking.
- In the oven at the specified temperature indicated on the pie crust, about 210 degrees, until golden brown.
- Let it cool a bit and then top with mozzarella and basil!
Västerbotten cheese dip with vendace roe, red onion, and chives
This delicious and luxurious dip is perfect for your dinner party or celebration. Serve with chips, root vegetables, sliced vegetables, or with good bread.
Recipe:
1.5 dl crème fraîche
1 dl sour cream
75 g grated Västerbotten cheese (half a bag of pre-grated)
1/2 lemon juice
Black pepper
Flaked salt
1/2 red onion finely chopped
1/2 package finely chopped chives
Vendace roe
Cornflower
Instructions:
- Finely chop chives and red onion, set aside.
- Mix crème fraîche, sour cream, Västerbotten cheese, lemon juice, salt, and pepper to make a dip, taste to see if anything needs more of something.
- Add on a nice plate, top with red onion, vendace roe, chives, and cornflower.
- Eat with your favorite chips!
Planning a crayfish party is about creating a balanced and festive meal where the crayfish are accompanied by delicious side dishes. With the right combination of classics and a few innovative elements, you can treat your guests to an unforgettable event. So gather friends and family, set the table with crayfish, and enjoy the late summer in the best way!
Psst! Here you can read more tips for the crayfish party!