Andreas Viestad’s Boiled Crawfish With Dill

May 08, 2023May 8, 20230 0

Andreas Viestad's Boiled Crawfish Recipe with Dill

Andreas Viestad’s Boiled Crawfish With Dill

by The Chefin Seafood

Prep

30 min

Cook

10 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

250

Sugar

Fat

Originating from Louisiana in the United States, boiled crawfish is a popular dish enjoyed at seafood boils and social gatherings. This recipe by Andreas Viestad adds a Scandinavian twist to the classic Cajun dish by incorporating fresh dill. The dish is traditionally eaten with the hands and is meant to be messy and fun. The process of boiling the crawfish with spices and beer infuses the meat with flavor and gives it a unique taste. The addition of fresh dill brightens up the dish and adds an herbaceous note to the sweet and succulent crawfish meat.

Instructions

1.	Rinse the crawfish well under cold water.
2.	In a large pot, combine water, sea salt, sugar, and beer. Bring to a boil.
3.	Add the crawfish and half of the dill sprigs to the pot. Cook for about 8-10 minutes or until the crawfish are bright red.
4.	Remove from heat, and drain the crawfish in a colander.
5.	Arrange the boiled crawfish and remaining dill sprigs on a large platter. Serve with lemon wedges.

PROS

This boiled crawfish recipe is easy to make and can feed a crowd.

The addition of dill gives the dish a unique and flavorful twist.

CONS

Cleaning and preparing the crawfish can be time-consuming.

This recipe requires a large pot for boiling the crawfish, which may not be available for everyone.

HEALTH & BENEFITS

Crawfish are a low-fat source of protein, vitamins, and minerals.
They are also rich in omega-3 fatty acids, which have been linked to reducing inflammation and promoting heart health.
The dill in this recipe is a good source of antioxidants and may have antibacterial properties.

	6 lbs crawfish
	2 gallons cold water
	2/3 cup coarse sea salt
	3 tablespoons sugar
	3 bottles dark beer , preferably an English stout
	2 cups fresh dill sprigs ( a large bunch )
	lemon wedge