A modernised version of the classic Norwegian crab patties found on godfisk.no
Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.
Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.
A quick dinner recipe found in “God Mat på en Halv Timme” (Nice Food in Half an Hour) published by Alt om Mat in 1974
Smoked pork is delicious and often used summer food in Scandinavia. This little recipe has been simplified, but it is undoubtedly an advantage if the meat can stay a while in the “marinade” to pick up flavour.