In Nordic countries a crayfish feast is an outdoor, boisterous mid-summer fete that includes funny hats, bibs and generous amounts of beer and aquavit, the traditional Scandinavian liquor. We forewent the hats and bibs and opted for local white wine (Peninsula Cellars’ Gewürztraminer works nicely). A paper tablecloth—we used butcher paper—and small knives for digging the meat from the shell are a must. Set out bowls of melted butter, crusty loaves of bread, crème fraîche and chopped dill.

The tiny morsels of crayfish meat can be eaten à la lobster—dipped in melted butter and spritzed with lemon wedges— or on open-faced sandwiches built from slices of bread (we lightly toasted ours over a bonfire near the picnic table), a dollop of crème fraîche and a nugget of crayfish, all sprinkled with fresh dill.

Our dill, cucumber and red pepper salad was a nod to the Nordic, as were the Strawberries ’n’ Cream Waffle Cones for dessert. Corn on the cob? That just plain goes with any outdoor feast Up North.

Crayfish Feast Recipes

Preparing the Crayfish

Cucumber and Red Pepper Salad

Norwegian Strawberries ’n’ Cream Waffle Cones

More Crayfish!

Great tips for finding (legally) crayfish Leelanau Crayfish Feast

Photo(s) by Todd Zawistowski