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Potted Crab I

Crab paste I: finely chopped crab meat simmered with butter and spices for 20 min, then stirred with cream and egg yolks into a thick forcemeat, sieved, pressed into jars, and covered with clarified butter.

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

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About the dish

Potted crab — a crab paste covered with clarified butter — belonged to the household's store of cold dishes and sandwich spreads. The layer of butter kept the paste cool for a few days in the days before refrigerators.

How to make it

  1. 1

    Chop the crab meat

    Finely chop the cleaned crab meat.

  2. 2

    Simmer with butter

    Put the crab meat in a pot with the butter and spices to taste. Let it gently simmer over low heat for 20 minutes.

  3. 3

    Add cream and egg yolks

    Take the pot off the heat and stir in the cream and egg yolks. Let the mixture continue to simmer over very low heat until it is thick like a firm forcemeat. It must not boil.

  4. 4

    Sieve and fill

    Rub the mixture through a fine sieve (or blend it smooth with an immersion blender) and press it down into small jars.

  5. 5

    Cover with butter

    When the paste is completely cold, cover it with clarified butter. Store cold.

Changes from the original

Measures modernized to grams and deciliters. The hair sieve has been replaced with a fine sieve or immersion blender. Low heat is specified, and that the paste is stored in the refrigerator.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 154) → 1949 (korrekturlest, s. 181)~48% av teksten endretfjernetlagt til
2 krabber 1¼ 1½ del. fløte 60 gr. smør 3 eggeblommer eggeplommer salt pepper cayenne. kajenne. Det rensede krabbekjøt krabbekjøtt hakkes fint, haves has i gryte med smørret smøret og krydderier efter smak, smaatrækker småtrekker i 20 minutter. Tages Tas av ilden, varmen, og fløten og eggeblommerne haves eggeplommene has i; smaatrækker småtrekker videre paa på siden av komfyren, indtil inntil stuingen er som en tyk farce; gnides tykk farse; gnis gjennem haarsigt, hårsikt, presses i smaa små krukker, som, naar som når det er koldt, dækkes dekkes med klaret smør.

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Frequently asked questions

How long should the crab mixture simmer?
The finely chopped crab meat first simmers for about 20 minutes with butter and spices. After the cream and egg yolks are added, it continues to simmer at the side of the stove until the mixture is like a thick forcemeat. Figure on about 3 hours total including cleaning and cooling.
How is the crab paste preserved according to the recipe?
The mixture is rubbed through a hair sieve (fine sieve), pressed down into small jars, and when it is cold, covered with clarified butter. The layer of butter seals out the air.
What ingredients do I need?
2 crabs, 1¼ deciliters of cream, 60 g butter, 3 egg yolks, plus salt, pepper, and cayenne to taste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 154, and is counted as 6 servings.
Why is the pot taken off the heat before the egg yolks are added?
So the egg yolks do not coagulate and separate. The mixture should then just simmer gently at the side of the stove until it thickens.

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