• Around 6 live crayfish per adult
• dill
• salt
• lemon wedges

Plan on around six crayfish per adult. Live crayfish can be refrigerated for up to 24 hours. The best way to store enough for a feast is to rinse them well after they are flushed (see Leelanau Crayfish Feast for tips on finding these "little lobsters")  then put in a pot with enough water to cover, add 1/2 cup salt and plenty of fresh dill, preferably with the crowns on, and parboil for about 5 minutes. Cool then freeze until you’ve stashed enough for a party. An hour or so before you want to serve your crayfish, boil in salt and dill for another 5 minutes. Cool the crayfish in the dill brine, then drain. Arrange the prepared crayfish on platters (or directly on butcher paper as we did) and surround with lemon wedges.

Wine pairing: Chardonnay or Pinot Blanc