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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 154) → Modernised~86% of the text changedremovedadded

2 stk kokte krabber (renset, ca. 300 g krabbekjøtt). 150 g kavring (halvparten så mye som krabbekjøttet, litt settes av til strøing). 1 dl fløte (til passende konsistens). 1 ts eddik (etter smak). 1 ts sennep (etter smak). 1 ts salt (etter smak). 0,5 ts pepper ~~sennep smør. Det~~ (etter smak). 30 g smør (i små biter, til topping, samt til smøring av skjellene). Bland det rensede ~~krabbekjøt og halvt saa meget~~ krabbekjøttet med halvparten så mye kavring som ~~krabbekjøttet blandes og tilsættes~~ krabbekjøtt. Smak til med salt, pepper, eddik og ~~sennep efter smak. Fløte irøres,~~ sennep.. Rør inn fløte litt om litt til ~~det~~ blandingen blir passe ~~tykt. Haves i godt smurte skjæl og strøes over~~ tykk.. Smør skjellene godt, fyll dem med ~~kavring. Smaa stykker smør lægges øverst,~~ blandingen og ~~skjællene stekes~~ strø kavring over. Legg små smørbiter øverst.. Stek skjellene i ~~ovnen,~~ ovnen ved 200 °C i 12–15 minutter til de er pent brune. Serveres varme på fat med serviett.

Note on Modernised

Mengder er anslått og satt i moderne mål (gram, desiliter). Kavring beholdt, men kan erstattes av tørt brødrasp. Steketemperatur er lagt til (originalen sier bare «i ovnen»).

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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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