Crayfish Boil


It’s August and now is the time for Crayfish parties! Some people buy them fresh, some frozen, we buy them live and boil them ourselves. Here is a step-by-step recipe that serves 6 so you might want double or even triple the recipe.


  • 5 pounds live crayfish
  • 1 large bunch of dill crowns (flower heads)
  • 1 12 ounces bottle dark beer, porter or stout
  • 5 pints water
  • 1 cup sea salt


1. Make sure you cook the crayfish within hours of buying them to prevent too many of them dying.
2. Set aside some of the best looking dill crowns to use as a garnish. Put the rest in a large bucket, large enough to take all the crayfish and beer.
3. Put the water and salt in a large pot and bring to the boil.
4. Drop the crayfish into the boiling water. Cover the pot, return to the boil and cook for about 8 minutes, until the crayfish turn a bright orange/red color.
5. Remove the crayfish from the water with a slotted spoon and place in the bucket with the dill crowns and beer.
6. Repeat with the remaining crayfish until they are all cooked.
7. When you have finished cooking the crayfish, carefully pour the hot cooking liquid into the bucket and allow to cool.
8. When cold, transfer the crayfish, dill crowns and all the marinating liquid to containers to fit in your fridge. Leave the crayfish in the fridge overnight (or if using later, freeze them).
9. When you are ready to serve the crayfish, remove them from the marinade, drain and stack them on serving plates. Garnish with the reserved dill crowns.

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