Every August, Swedes gather under paper lanterns and party hats to celebrate kräftskiva – the crayfish party. But mastering the messy ritual is an art form. Here, Engla Löf shows us how to do it right
Few traditions are as joyfully chaotic as the Swedish kräftskiva. Held in late summer when crayfish season peaks, this annual ritual blends folklore, food and a touch of frivolity. Picture it: strings of colourful lanterns, silly paper hats, schnapps flowing freely and, at the centre of it all, a mountain of crayfish.
Eating crayfish the Swedish way is not for the faint-hearted. First, snap off the claws, crack them open and extract the tender meat. Next, twist the tail and gently pull it from the shell, sucking out the sweet juices before peeling away the shell to reveal the flesh inside. And yes, slurping is encouraged – it’s part of the fun.
Click play below to be initiated into one of Sweden’s most beloved celebrations by Engla Löf, with crayfish from Erssons.