A Crab Evening for 4 Sixties Style / Krabbeaften for 4 Som På Sekstitallet

A party suggestion with menu and recipes found in
“Vi Skal Ha Gjester” (We’re Having Guests)
published by Johan Grundt Tanum Forlag in 1969

A Crab Evening for 4 Sixties Style / Krabbeaften for 4 Som På Sekstitallet

“Vi skal ha gjester” is not a cook book in the normal sense of the word, it is a book on hosting parties at home with menu suggestions and recipes.

And have times changed in the nearly fifty years since this book was written. How anyone dared to invite even their closest friend for dinner after having read in this book what it would take to make it a successfull evening I can’t imagine. What table cloth, what sort of flower arrangement and what sort of candles to use for what sort of  evening was the least of the problems you had to tackle.

I’ve said it before and I’ll say it again, those were hard times visitors. A time full of etiquette pitfalls and embarrasing situations. With a variety of blunders that could as we would say here in Norway, leave you standing with your ass bared.

Ted
Winking smile

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Crab and Prawn Pasty / Britisk Pasty Med Krabbe Og Reker

A traditional pasty recipe with a modern twist
found on
about.com/food/
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A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.

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Cabaret / Kabaret

A classic Scandinavian recipe found at Jacobs.noCabaret_post

A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.

I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂

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Crab Sandwiches / Krabbesmørbrød

A classik picnic recipe found on BBC GoodFood496_Best-ever Crab Sandwiches_post

A classic crab sandwich made a bit more substantial with a few favourite flavours.

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Hot Crabmeat-Avocado Salad / Varm Krabbe og Avocado Salat

A recipe from “The Betty Crocker Recipe Card Library”
published in 1971

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An elegant, different hot salad with moist filling and crunchy topping.

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Brixham Crab Scallops / Brixham Krabbe i Kamskjell

A recipe from “Robert Carrier‘s kitchen Cook Book”
published in 1980

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traditional badge british_flatThe picturesque fishing port of Brixham on the Devon coast brings in wonderful catches of fish, such as sole and turbot, as well as the more mundane mackerel. lt is also famous for its lobster, crab and scallops. Nowhere else, except in the West Country, would you find the following dish considered a reasonable luxury all the year round.

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Stuffed Crabs / Fylte Krabber

A recipe from “Festmat” (Party Food) published by
Hjemmets Kokebokklubb in 1992

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I love shellfish, but how come the most expensive of them is, at least served au naturel, the most tasteless and boring of them all. Lobster may be regarded as the finest, but hey, give me crabs any day. Here’s a very nice way to serve crabs as a filling starter or lunch – Ted

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Crab Paté on Toasted Brioche / Krabbepaté på Ristet Brioche

A snack recipe found on goodhousekeeping.co.uk
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A tasty snack or starter, this tangy crab paté with toasted brioche is perfect for a spring dinner party or the year’s first picnic.

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Baked Crab Rangoon / Innbakt Krabbe Rangoon

A classic Chinese recipe found on food.com
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These Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious!

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Fish Soup Charlottenburg / Fiskesuppe Charlottenburg

A classic recipe found in “Festmat” (Party Food)
published by Hjemmets kokebokklubb in 1982

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There’s nothing better than hot, homemade soup to assuage the cold-weather blues. And this classic German fish soup will do the trick every time.

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Crab Claws with Garlic and Lime / Krabbeklør med Hvitløk og Lime

En snack recipe from a folder found on godfisk.no
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I think few people in the world eat more shell fish than Norwegians. Our coastal waters are rich with lobster, crabs and saltwater crayfish and further out the sea is full of shrimps. We have even managed to save our freshwater crayfish from the pest that wiped out the nordic species in Sweden.

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Crab & Cod Fishcakes with Tomato Salsa / Krabbe & Torskekaker med Tomatsalsa

A recipe by Mary Berry found on BBCfood
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Mary Berry at BBC adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomatosalsa for a tasty supper.

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Crab with Rice and Almonds / Krabbe med Ris og Mandler

A recipe from “Gryteretter” (Casseroles)
by Jennie Reekie published in 1977

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What is it with people in the western world. Even on this obviously Eastern inspired dish we are suggested to both drizzle it with chopped parsley and garnish it with parsley sprigs. There are a whole world of herbs out there, lovely herbs, tasty herbs, exiting herbs, so why this dull, boring, trite parsley. I simply can’t understand it. The rest of the recipe is very nice though – Ted 😉

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