Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 180)~85% of the text changedremovedadded
Krabbe, stuet. 35 g smør. gr. smør 25 g hvetemel. gr. hvetemel 4 dl del. sur fløte (eller søt fløte tilsatt 1 ts eddik). 0,5 dl sherry. 300 g krabbekjøtt (ca. 1 1/2 del. hvitvin kajenne salt. I liten dyp tallerkenfull, av kokt krabbe). krabberogn (fra krabbene). cayennepepper (etter smak). salt (etter smak). 1 stk egg (pisket, til pensling). 2 ss smeltet smør (til drypping). 3 ss kavring (støtt og siktet). Rør sammen smør tallerkenfull krabbekjøtt. Smør og mel røres sammen, spes med fløten; i en kjele.. Gni rognen mangel av sur fløte tas søt fløte og 1 teskje eddik. Rognen gnis fin på en fjøl fjel med ganske litt kaldt smør.. Spe smør- og melblandingen med den sure fløten (eller søt fløte med 1 ts eddik). Ha rognen koldt smør. Rognen has i samtidig med melet og la stuingen koke godt igjennom.. Tilsett salt melet. Stuingen tilsettes krydderier og cayennepepper, rør inn krabbekjøttet og til sist sherryen. Stuingen skal være temmelig fast.. Beskjær kantene på de rensede skallene, vask og tørk dem tilsist vinen. Skallene beskjæres om kanten, vaskes, tørres med et klede, og fyll dem klæde, fylles med stuingen.. Pensle stuingen, som må være temmelig fast, bestrykes med pisket egg, drypp over dryppes med smeltet smør og dryss drysses over med støtt, siktet kavring. Stek Settes i varm ovn (ca. 225 °C) til de er lyst gulbrune på toppen.. og stekes lysegulbrune ovenpå. Serveres i skallene, lagt på fat skallene. Retten kan også serveres i formen; da helles gelé øverst i formen efterat massen er stivnet. Over massen pyntes da med serviett. krepsehaler, trøfler og kjørvelblade, og et tynt lag fiskegelé helles over.

Note on Modernised

Mengden sherry sto uleselig i OCR og er satt til 1/2 dl. «1 liten dyp tallerkenfull krabbekjøtt» er anslått til ca. 300 g. Desiliter erstatter «del.», kavring er beholdt (kan byttes med tørt griljermel). Ovnstemperatur er angitt (ca. 225 °C), og fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!