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. 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 red peppers
1 clove of garlic
1 teaspoon Worcestershire sauce
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
 Finely chop onions, peppers and garlic, and mix with Worcestershire sauce, eggs, mayonnaise, salt and cayenne. Add crab meat and mix well.
 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.
 Moisten your hands and shape small patties of the crab dough.
 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.