Ingredients

25-35 crayfish

8 qts water

12 qts water

2 cups salt

1 12 oz bottle of beer

2 tablespoons sugar

1-2 bunches dill

Preparation

  1. Bring the 8 quarts of water to a boil and blanch the crayfish for 2 minutes and then plunge them into ice water. Discard water.
  2. Bring the 12 quarts of water, dill, salt, beer and sugar to a boil.
  3. Add crayfish and cook for 5 minutes.
  4. Remove crayfish and place in a container that can be sealed. Pour liquid over the crayfish, cover, and place in fridge for 24 hours.
  5. Remove crayfish from liquid and serve cold.

This dish is sometimes served with an herb aioli dipping sauce.