As summer draws to a close and 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 shellfish but also about togetherness, singing and, of course, all the fantastic accessories that make the gathering complete. Here is a guide to the best accessories and recipes to make your crayfish party something truly special.
Convenient seafood set & practical seafood forks for the party
Before you really get the party started, it’s a good idea to invest in a pair of tongs and forks specially designed for shellfish. These tools make it easier for you to peel the crayfish. Avoid struggling with claws and tails - we have the accessories that make it quick and easy to get to the delicious crayfish meat! Check out our shellfish set “Skai” with all the accessories you need to eat lobster, crayfish, and crab. Easily pick out the tastiest pieces of the crayfish from the claws and tail with our practical seafood forks!
Recipes for tasty side dishes for the crayfish party
Fried gyoza wrapper with butter-fried chanterelles, väVästerbotten cheese cream, pickled silver onions and crown dill honey
Would you like to try something new for the crayfish party that your guests will dream about for weeks to come? This dish combines the best of traditional Swedish cooking with the flavourful Asian cuisine.
Recipe:
8 pcs gyoza wrappers
Rapeseed oil to deep-fry in
Approx. 500 g chanterelles
50 g butter
2 silver onions
123 layers
2 dl crème fraîche
75 g grated Västerbotten cheese (half a bag of pre-grated)
Lemon zest and some msk juice
Flaky salt and pepper
1 dl honey
3 dill heads
Chopped chives
Do this:
- Start by making a 1-2-3 brine and pouring it over thinly sliced white onion; let it pickle for at least 30 minutes.
- Bring the honey to a boil and add crown dill, pour into a bowl and let stand until serving.
- Finely chop the chives.
- Deep-fry the gyoza wrappers until crispy and golden brown, at about 180 degrees.
- Mix creme fraîche, Västerbotten cheese, lemon juice and zest, flaky salt, and pepper into a cream and place in a piping bag.
- Fry the chanterelles until golden brown and crispy in plenty of butter.
- Arrange the chanterelles on the fried gyoza wrappers and pipe on the Västerbotten cheese cream, top with pickled silver onion, crown dill honey, and finely chopped chives!
Green dill mayo - a delicious sauce for crayfish & seafood
Is there any more summery herb that pairs better with seafood than dill? With this green dill mayonnaise, you bring both colour and flavour to the plate! Perfect with crayfish, prawns, salmon, and lobster—whatever you prefer.
Recipe:
1 egg
1 msk white wine vinegar
2 tsp dijon
2 dl coarsely chopped dill
1 tsk salt
Black pepper
2,5 dl rapeseed oil
Do this:
- Blend all the ingredients except the rapeseed oil in a blender until it's really green.
- Then slowly drizzle in rapeseed oil in a thin stream while blending, until it thickens.
- Season with salt and pepper, top with crown dill and even more dill!
Tomato galette with pesto and mozzarella
Looking for something tasty to nibble on alongside the crayfish? This flavourful galette with tomatoes, pesto, and mozzarella is perfect for a dinner party and pairs beautifully with crayfish in both appearance and taste.
Recipe:
A package of ready-made pie dough
Tomatoes, various sizes and colors ( approx. 12 small and 2 large)
50 g pine nuts
1 pot basil
1 garlic clove
2 dl grated Parmesan
1 dl olive oil
Sea salt flakes and pepper to taste
Top with mozzarella and more basil
Do this:
- Start by making the pesto, toast 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.
- Thinly slice all the tomatoes and set aside.
- Roll out the pie dough and spread on the pesto, leaving a border around the outer edge of about 3 cm.
- Arrange all the tomatoes on the pie crust and then fold the edges in all around.
- Drizzle with a little olive oil and top with flaky salt and pepper before baking.
- In the oven at the temperature indicated on the pie crust, about 210 degrees, until golden brown.
- Let it cool slightly, 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)
juice of 1/2 lemon
Black pepper
Flake salt
1/2 red onion finely chopped
1/2 packet finely chopped chives
Vendace roe
Cornflower
Do this:
- Finely chop the chives and red onion, set aside.
- Mix crème fraîche, sour cream, Västerbotten cheese, lemon juice, salt, and pepper into a dip, and adjust the seasoning if needed.
- Place on a nice plate, top with red onion, vendace roe, chives, and cornflower.
- Enjoy with your favorite chips!
Planning a crayfish party is about creating a balanced and festive meal where the crayfish are accompanied by tasty side dishes. With the right combination of classics and a few innovative touches, you can treat your guests to an unforgettable gathering. So gather friends and family, set out the crayfish, and enjoy late summer at its best!
Psst! Here you can read more tips before the crayfish party!
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