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Stewed Crab

Erken's stewed crab (1914): a beurre manié of 35 g butter and 25 g flour thinned with 4 dl soured cream, with finely grated crab roe, crab meat, cayenne, salt, and sherry. Filled into cleaned crab shells, brushed with egg, drizzled with butter, sprinkled with rusk crumbs, and gratinated light brown in a hot oven. Served in the shells.

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

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About the dish

Stewed crab served in the shells, from the fish chapter of "Stor kokebok" (1914). The dish comes right after the basic recipe for boiled crab and is a typical "starter in the shell" from the bourgeois cooking of the time.

How to make it

  1. 1

    Stir the beurre manié

    Stir butter and flour together in a pot.

  2. 2

    Prepare the roe

    Rub the roe fine on a board with just a little cold butter.

  3. 3

    Thin the stew

    Thin the butter-and-flour mixture with the soured cream (or sweet cream with 1 tsp vinegar). Add the roe at the same time as the flour and let the stew cook through well.

  4. 4

    Season

    Add salt and cayenne pepper, stir in the crab meat, and lastly the sherry. The stew should be fairly firm.

  5. 5

    Fill the shells

    Trim the edges of the cleaned shells, wash and dry them with a cloth, and fill them with the stew.

  6. 6

    Gratinate

    Brush with beaten egg, drizzle over melted butter, and sprinkle over crushed, sifted rusk crumbs. Bake in a hot oven (about 225 °C (435 °F)) until light golden brown on top.

  7. 7

    Serve

    Served in the shells, placed on a platter with a napkin.

Changes from the original

The amount of sherry was illegible in the OCR and is set at 1/2 dl. "1 small deep plateful of crab meat" is estimated at about 300 g. Deciliters replace "del.," rusk crumbs are retained (can be replaced with dry breadcrumbs). Oven temperature is given (about 225 °C (435 °F)), and the method is divided into numbered steps.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1949 (proofread, p. 180) → 1914 (proofread, p. 153)~48% of the text changedremovedadded
Krabbe, stuet. 35 gr. smør 25 gr. hvetemel 4 del. sur fløte 1/2 del. hvitvin kajenne salt. I sherry cayenne salt 1 liten dyp tallerkenfull krabbekjøtt. tallerkenfuld krabbekjøt. Smør og mel røres sammen, spes spædes med fløten; i mangel av sur fløte tas tages søt fløte og 1 teskje teske eddik. Rognen gnis gnides fin på paa en fjel fjæl med ganske litt koldt smør. Rognen has haves i samtidig med melet. Stuingen tilsettes tilsættes krydderier og krabbekjøttet og tilsist tilsidst vinen. Skallene beskjæres om kanten, vaskes, tørres med et klæde, fylles fyldes med stuingen, som må maa være temmelig fast, bestrykes med pisket egg, dryppes med smeltet smør og drysses over med støtt, siktet sigtet kavring. Settes Sættes i varm ovn og stekes lysegulbrune ovenpå. ovenpaa. Serveres i skallene. Retten kan også serveres i formen; da helles gelé øverst i formen efterat massen er stivnet. Over massen pyntes da skallene, som lægges paa fat med krepsehaler, trøfler og kjørvelblade, og et tynt lag fiskegelé helles over. serviet.

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Frequently asked questions

What do I do if I don't have soured cream?
Use sweet cream with 1 teaspoon vinegar added, as the recipe indicates.
How is the crab roe used?
The roe is rubbed fine on a board with a little cold butter and added at the same time as the flour to the butter mixture.
How is the dish served?
The stew should be fairly firm and is filled into cleaned, trimmed crab shells. Brush with beaten egg, drizzle over melted butter, and sprinkle with sifted rusk crumbs, then bake in a hot oven until the surface is light golden brown. Served in the shells on a platter with a napkin.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 153. For 4 servings, about 45 minutes.

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