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Crab (boiling)

Erken's basic 1914 recipe for boiling crab: vigorously boiling salted water (1 l water to 50 g salt), cooking time 20–25 minutes, cooling on its back, and cleaning where everything is eaten except the "pope" (stomach sac) behind the eyes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 153 (falt i det fri)

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About the dish

The basic recipe for boiling crab in the chapter on fish and shellfish in Henriette Schønberg Erken's "Stor kokebok" (1914). It introduces a series of crab dishes: stewed crab, crab in shells, and potted crab.

How to make it

  1. 1

    Choose the crab

    The crab should be heavy for its size and not watery.

  2. 2

    Boil the salted water

    Bring 1 liter of water with 50 g salt to a vigorous boil.

  3. 3

    Boil the crab

    Put the crab in the vigorously boiling, salted water and boil it for 20–25 minutes.

  4. 4

    Cool down

    Take the crab out and set it to cool on its back, so the juices stay in the shell.

  5. 5

    Clean

    When the crab is to be used, remove the claws and legs, split the shell all around, and take out all the meat. Of the innards, everything is eaten except the "pope" (stomach sac), which sits just behind the eyes.

Changes from the original

Measures are kept (1 liter water, 50 g salt) and set up as a structured ingredient list. The method has been divided into numbered steps in modern Norwegian. The "pope" is explained as the stomach sac that is not eaten.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 153) → Modernisert~89% av teksten endretfjernetlagt til
2 stk krabbe (tunge, ikke vannfulle). 1 l vann (per omgang). 50 g salt (per liter vann). Krabben maa skal være tung i forhold til størrelsen og ikke vandfuld. Av indmaten spises alt undtagen »paven«, som sitter like bak øinene. — Krabben sættes over ilden i foskokende, saltet vand, vannfull.. Kok opp 1 l. vand og liter vann med 50 gr. salt. Krabben koker 20—25 minutter. Lægges op paa ryggen. Naar de g salt så det fosskoker.. Legg krabben i det fosskokende, saltede vannet og kok den 20–25 minutter.. Ta krabben opp og legg den til avkjøling på ryggen, slik at kraften blir i skallet.. Når krabben skal brukes, tages finnerne tas klørne og beina av, skallet deles derefter rundt om, og alt kjøt uttages. kjøtt tas ut. Av innmaten spises alt unntatt «paven» (mageposen) som sitter like bak øynene.

Note til Modernisert

Mål er beholdt (1 liter vann, 50 g salt) og satt opp som strukturert ingrediensliste. Fremgangsmåten er delt i nummererte trinn på moderne norsk. «Paven» er forklart som mageposen som ikke spises.

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Frequently asked questions

How do I choose a good crab?
The crab should feel heavy and not be watery. A light crab has little meat.
How long should the crab boil, and in what water?
20–25 minutes in vigorously boiling, salted water — about 1 liter of water with 50 grams of salt. The crab is set on its back after boiling.
Is all of the innards edible?
According to the recipe, everything of the innards is eaten except the "pope," which sits just behind the eyes. It is removed.
How do I clean the crab afterward?
First remove the "fins" (claws and legs), then split the crab all around and take out all the meat.

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