Kräftskiva

The American Swedish Institute hosted their annual Crayfish party last night. T kept joking about bug loving and mud, while I was in hot pursuit of the little freshwater crustaceans.

We sang Swedish drinking songs, drank Gamle Ode dill aquavit (as well as some inspired Gamle Ode cocktails), then dug into a feast of salads, cheeses, rye crispbreads, cheese and potato paj (Swedish quiche), and as much dill and beer boiled crayfish as we could possibly eat. Almond cake with strawberries and cream completed our night.

My favorite recipe for using up leftover crayfish appeared at Chef Marcus Samuelsson's website a few years ago. It is an updated version of my mom's shrimp and carrot salad.