Crab Patties

A modernised version of the classic Norwegian
crab patties found on

Crab Patties

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. 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.

3 stuffed crab shells
(Easilly found in Norway, but if you can’t get hold of it
where you live, buy 3 crabs and clean them yourself)
½ onions
½ red peppers
1 clove of garlic
1 teaspoon Worcestershire sauce
1 egg
2 tablespoons mayonnaise
½ teaspoon of salt
½ teaspoons of cayenne
2 tablespoons bread crumbs
2 tablespoons flour
1 tablespoon butter
1 tablespoon oil
Sweet chili sauce

4 servings


[1] Finely chop onions, peppers and garlic, and mix with Worcestershire sauce, eggs, mayonnaise, salt and cayenne. Add crab meat and mix well.

[2] Stir together bread crumbs and flour and add to the crab mixture a little at a time. The dough should be relatively loose, so use more bread crumbs and flour if necessary. Season with a little freshly ground pepper.

[3] Moisten your hands and shape small patties of the crab dough.

[4] Fry the patties in a mixture of butter and oil for about 2 minutes on each side and place the ready-made patties on the kitchen paper as soon as possible.