Crab boiled in salted water, the meat creamed like lobster, filled back into cleaned shells, sprinkled with rusk and quickly gratinated in the oven. From Kogebog for skole og hjem (1900).
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 147 (falt i det fri)
Stuet krabbe servert tilbake i egne, rensede skall var en dekorativ selskapsrett rundt 1900. Krabben kokes, kjøttet stues som hummer, fylles i skallet og gratineres raskt med kavring.
Boil the crab
Allow 50 g of salt per liter of water. Place the crab in the boiling, salted water and boil it for about 10 minutes.
Make the sauce
Pick the crab meat and make a sauce as for lobster: melt butter, stir in flour, thin with milk or cream and bring to a boil, and season with sherry, cayenne, sugar and salt.
Fill the shells
Clean the crab shells well and fill them with the creamed crab.
Gratinate
Sprinkle with crushed rusk and put the shells briefly into the oven so the top takes on colour.
Stuingens ingredienser er hentet fra den refererte hummerstuingen. Priser er utelatt. 'Kavring' er beholdt; det er tørket, malt hvetebrød.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
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