Late summer is here, and with it comes one of the year's most beloved traditions - the crayfish party! But you don't need to be fond of either crayfish or other seafood to join in. A vegetarian or vegan crayfish party is just as festive, flavorful, and memorable. Here we have gathered our best recipes and tips for hosting a crayfish party without crayfish, with everything from pies to canapés and delicious spreads. So put on your crayfish hats and let the party begin!
When do you have a crayfish party?
The crayfish parties often start at the beginning of August and continue until the end of September. The crayfish season traditionally starts on August 7th, but many celebrate both earlier and later than that. Regardless of which date you choose to celebrate, the crayfish party is a perfect occasion to gather friends and family for a memorable evening filled with good food and lots of laughter!
How to organize a crayfish party without crayfish
Are you not particularly fond of the taste of crayfish or do you not eat seafood at all? Skipping the crayfish doesn't mean the party has to be less fun - on the contrary! Here you will find recipes for food that is perfect for the crayfish party for vegans, vegetarians, and those who simply want to try something new
Vegan side dishes for the crayfish party
Scroll down and enjoy some of our vegan favorite accessories for the crayfish party, from pies to canapés and much more!
Artichoke with crown dill and vegan mayonnaise
Artichoke is a perfect alternative to crayfish - just as fiddly to eat and super tasty to dip in a creamy vegan mayo. The recipe is for 1 person.
Tips: Serve with a lemon wedge and garnish with fresh dill to create the right crayfish party feeling.
You need:
1 artichoke
1 stalk crown dill
2 tsp salt
½ lemon
2 dl rapeseed oil
1 tsp white wine vinegar
½ tsp black pepper
½ tsp granulated sugar
1 tsp salt
1 tsp Dijon mustard
2 tbsp chickpea brine
1 tsp fresh dill
Do like this:
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Rinse the artichoke and cut off the stem.
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Bring 1 liter of water to a boil in a saucepan. Add salt and dill heads.
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Add the artichoke and let it cook for 25-40 minutes, until the bottom is soft or until the leaves can be easily removed.
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Meanwhile, mix chickpea brine, Dijon mustard, and vinegar in a bowl.
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Slowly add rapeseed oil in a thin stream while mixing with an immersion blender or electric whisk until you get a thick and creamy consistency.
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Taste with sugar, salt, and pepper and mix gently. Add dill and stir.
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When the artichoke starts to be done, cut the lemon into wedges.
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Serve the artichoke on a plate and dip the leaves in the mayonnaise.
Vegan pies for the crayfish party
Pie is a must at every crayfish party and is easy to customize to all tastes. Here are two vegan pie recipes you have to try!
Vegan Västerbotten Pie
Västerbotten pie is a classic accompaniment at the crayfish party! With tofu, vegan cheese, and oat cream, you get a super tasty cheese pie completely free of animal products.
Tips! Serve with vegan sour cream or crème fraîche, chopped chives, and seaweed caviar.
You need:
Pie crust:
125 plant-based margarine
3 dl wheat flour
½ tsp salt
1-3 tbsp water
Filling:
150 g tofu, firm
2 dl oat-based cooking cream
400 g flavorful vegan cheese
1 tsp salt
Black pepper
Do like this:
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Mix diced margarine, wheat flour, and salt in a bowl until crumbly. Add water and work together into a dough. If the dough feels dry, add a little more water.
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Let the dough rest in the refrigerator for about 30 minutes.
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Preheat the oven to 225°C.
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Press the dough into a pie or a tart pan springform and press the dough up the edges. Prick the bottom with a fork. Pre-bake in the middle of the oven for about 15 minutes.
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Mix the tofu and cream into a smooth batter using an immersion blender or electric whisk. Grate the cheese and stir it into the batter along with salt and pepper.
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Pour the filling into the pie crust and bake in the middle of the oven for about 25 minutes or until the pie has a nice color. Let stand and cool for about 1 hour before serving.
Vegan pie with sun-dried tomatoes
This pie with sun-dried tomatoes, bell peppers, and rosemary becomes a colorful addition to the table with red hues that replace the crayfish. Equally suitable as a main dish or a side!
You need:
Pie crust:
125 g margarine
3 dl wheat flour or spelt flour
1 tbsp cold water
1 tsp salt
Filling:
1 leek
1 red bell pepper
2 tbsp olive oil
1 tsp dried rosemary
1 tsp salt
2 tsp ground black pepper
¾ dl wheat flour
4 dl oat-based cooking cream
1.5 dl sun-dried tomatoes
150 g grated vegan cheese
Do like this:
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Mix room temperature margarine and flour in a bowl or food processor until crumbly. Add water and salt and work together into a dough.
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Press the dough into a pie or springform and press the dough up the edges. Prick the bottom with a fork and let it sit in the refrigerator for about 30 minutes.
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Preheat the oven to 225°C.
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Pre-bake the pie crust in the middle of the oven for about 10 minutes.
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Rinse, trim, and split the leek lengthwise. Slice into approximately ½ cm thick slices.
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Cut the bell pepper in half. Remove the seeds and slice into thin strips.
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Heat a frying pan with olive oil and sauté leek and bell pepper for about 5 minutes or until the onion has softened. Season with salt, pepper, and rosemary.
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Sprinkle over the wheat flour and add the cream. Stir and let simmer for a few minutes until you have a thick stew.
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Drain the sun-dried tomatoes and cut into strips. Remove the stew from the heat and add the tomatoes (leave some for topping) along with the grated cheese.
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Pour the stew into the pie crust and top with the remaining tomatoes.
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Bake in the middle of the oven for about 25 minutes or until the pie has a nice color. When the pie is done, let it stand for at least 1 hour before serving so that it has time to set.
Simple vegan canapés for the welcome mingle
Canapés are the perfect snack to offer when guests arrive. Here are three simple recipes that are guaranteed to be a hit at the crayfish party!
Vegan löjrom chips - chips with seaweed caviar
Chips may not be a classic appetizer, but they are a perfect snack at the party. Swap out löjrom and crème fraîche for seaweed caviar and plant-based alternatives. Just as tasty and completely vegan!
You need:
Lightly salted chips
1 dl plant-based crème fraîche
½ red onion
50 g red seaweed caviar
Fresh dill
Do like this:
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Distribute the chips evenly on a large plate.
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Finely chop red onion and dill.
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Squeeze out creme fraiche and seaweed caviar over the chips so that as many chips as possible get topping. Sprinkle over the chopped onion and top with dill.
Vegan appetizers with flatbread, feta cheese, and sun-dried tomatoes
Flatbread slices are easy to make for many guests and are always appreciated. This vegan version with sun-dried tomatoes is creamy, flavorful, and has everything you need.
You need:
2 flatbreads
100 g sun-dried tomatoes in oil
100 plant-based cream cheese, flavored with garlic & herbs
75 g plant-based feta cheese
Do like this:
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Drain the oil from the sun-dried tomatoes and chop into smaller pieces.
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Mix tomatoes, feta cheese, and cream cheese in a bowl until smooth.
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Spread the mixture over the flatbread and roll it up along the short side. Cut the rolls into slices about 3 cm wide.
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Serve on a plate or serving tray.
Flatbread bites with vegan salmon spread
These flatbread bites resemble hot-smoked salmon but are completely vegan. Perfect as a simple snack at the crayfish party!
You need:
2 flatbreads
200 g Yipin tofu spread smoked
Fresh leaf spinach
Do like this:
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Spread the tofu spread on the flatbread and distribute an even layer of spinach leaves.
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Roll up the flatbread along the short side and cut into slices about 3 cm wide.
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Serve on a plate or serving tray.
Vegan spreads
Good spreads are a must at the crayfish party, whether you eat crayfish or not! These vegan varieties are just as good as a dip for bread or as a side dish for pie. Feel free to serve the spreads in a stylish serving set with small serving bowls for extra party feeling.
Vegan aioli without eggs
You need:
2 dl rapeseed oil
1 garlic clove
1 tsp Dijon mustard
1 tsp white wine vinegar
3 tbsp chickpea brine
Salt
Do like this:
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Peel and finely grate the garlic.
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Mix garlic, mustard, vinegar, and chickpea brine in a bowl.
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Add a little oil at a time while mixing with an immersion blender or electric whisk until you get a thick and creamy consistency. Season with salt to taste.
Eggplant spread with garlic and mint
You need:
2 eggplants
1 garlic clove
4 tbsp lemon juice
2 tsp tahini
4 tbsp olive oil
1 tsp salt
2 pinches of pepper
Sesame seeds
Paprika powder
Fresh mint
Do like this:
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Preheat the oven to 225°C.
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Cut the eggplant in half and place on a baking sheet or ovenproof dish. Cook in the middle of the oven for about 30 minutes until it has become soft.
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Scoop out the flesh with a spoon and place it in a bowl. Press the garlic and mix it with the eggplant.
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Add oil, lemon juice, tahini, salt, and pepper and blend the ingredients into a spread.
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Place in a bowl and top with paprika powder, sesame seeds, and a sprig of mint.
Creamy hummus
You need:
500 g cooked chickpeas
4 tbsp tahini
1 garlic clove
1 tsp salt
1 lemon
1 dl water
Do like this:
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Mix tahini, pressed garlic, salt, and lemon juice from one lemon in a food processor or bowl. Blend for about 1 minute in the food processor or with an immersion blender until you get a thick, light mixture.
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Add about half of the water and blend again until it feels creamy. Use more water if needed.
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Drain the chickpea brine and add the chickpeas.
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Blend for about 2 minutes until you get a creamy consistency. If it feels too thick, add a little more water and blend again. Season with salt and pepper to taste.
Do you want more tips for the crayfish party? Check out our other recipe for side dishes for the crayfish party or try our non-alcoholic schnapps with elderflower!
Do you want more inspiration? Read all articles here