How much rusk crumbs should I use?

Half as much rusk crumbs as crab meat. In addition, a little rusk crumbs is sprinkled over the shells before baking.

How do I get the right consistency for the mixture?

Stir in cream a little at a time until the mixture is suitably thick. Season with salt, pepper, vinegar, and mustard.

Fill the mixture into well-greased shells, sprinkle rusk crumbs over, and place small dabs of butter on top. Bake in the oven until nicely browned. The whole dish takes about 45 minutes for 4 servings (2 crabs).

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 154.

Crab in Shells (crabe en coquille)

Name: Crab in Shells (crabe en coquille)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs cooked crabs (cleaned, about 300 g crab meat); 150 g rusk crumbs (half as much as the crab meat, with a little set aside for sprinkling); 1 dl cream (to a suitable consistency); 1 tsp vinegar (to taste); 1 tsp mustard (to taste); 1 tsp salt (to taste); 0.5 tsp pepper (to taste); 30 g butter (in small pieces, for topping, plus for greasing the shells)

Erken's gratinéed crab in shells: cleaned crab meat mixed with half as much rusk crumbs, seasoned with salt, pepper, vinegar, and mustard, stirred with cream, filled into greased shells, sprinkled with rusk crumbs and bits of butter, and gratinéed in the oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 154 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (1914). Crab in shells was a typical starter in the middle-class kitchen, served in cleaned crab shells or scallop shells.

How to make it

1
Mix the filling
Mix the cleaned crab meat with half as much rusk crumbs as crab meat. Season with salt, pepper, vinegar, and mustard.
2
Stir in cream
Stir in cream a little at a time until the mixture is suitably thick.
3
Fill the shells
Grease the shells well, fill them with the mixture, and sprinkle rusk crumbs over. Place small bits of butter on top.
4
Gratinée
Bake the shells in the oven at 200 °C (390 °F) for 12–15 minutes until nicely browned. Serve hot on a platter with a napkin.

Changes from the original

Quantities are estimated and set in modern measures (grams, deciliters). Rusk crumbs kept, but can be replaced with dry breadcrumbs. Baking temperature has been added (the original just says "in the oven").

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 154) → 1949 (korrekturlest, s. 181)~32% av teksten endretfjernetlagt til

(Crabe en coquille.) 2 krabber fløte eddik kavring salt pepper sennep smør. Det rensede ~~krabbekjøt~~ krabbekjøtt og halvt ~~saa~~ så meget kavring som krabbekjøttet blandes og ~~tilsættes~~ tilsettes salt, pepper, eddik og sennep efter smak. Fløte irøres, til det blir passe tykt. ~~Haves~~ Has i godt smurte ~~skjæl~~ skjell og strøes over med kavring. ~~Smaa~~ Små stykker smør ~~lægges~~ legges øverst, og ~~skjællene~~ skjellene stekes i ~~ovnen,~~ ovnen til de er pent brune.

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Frequently asked questions

How much rusk crumbs should I use?: Half as much rusk crumbs as crab meat. In addition, a little rusk crumbs is sprinkled over the shells before baking.
How do I get the right consistency for the mixture?: Stir in cream a little at a time until the mixture is suitably thick. Season with salt, pepper, vinegar, and mustard.
How are they baked?: Fill the mixture into well-greased shells, sprinkle rusk crumbs over, and place small dabs of butter on top. Bake in the oven until nicely browned. The whole dish takes about 45 minutes for 4 servings (2 crabs).
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 154.

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