Crab paste II (potted crab): crab meat pounded in a mortar with spices, sieved, pressed into small jars, covered with clarified butter and baked at low heat ½ hour, sealed with butter when cold.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 154 (falt i det fri)
The second version of potted crab is closer to English "potted crab": the crab meat is pounded in a mortar, baked in jars under butter, and sealed with a fresh layer of butter.
Pound the crab meat
Pound the cleaned crab meat in a mortar together with the salt, cayenne, and vinegar, and stir in a little cream to a smooth mass.
Sieve and fill
Rub the mass through a fine sieve and press it down into small jars or cups.
Bake under butter
Pour clarified, melted butter over and bake in a not-too-hot oven (about 150 °C (300 °F)) for ½ hour.
Seal
When the jars are completely cold, cover them with a fresh layer of clarified butter. Store cold.
Ingredient amounts that were missing in the original (cream, vinegar, salt) have been estimated. Oven temperature is given in degrees. The hair sieve is replaced by a fine sieve.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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