Crab Burger with Røsti and Pesto / Krabbeburger med Røsti og Pesto

A lunch recipe found in “Krabbe” (Crab), an e-booklet
published by godfisk.no

In most major food stores in Norway, you can get crab shells filled with crab meat. If you can’t get hold of this, buy two pre-cooked crabs and clean them yourself.

Shrimp Skagen / Skagenröra

A classic Swedish starter found on olivemagazine.com

This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.

Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no

This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.

Crab Patties / Krabbekaker

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.

Marinated Scallop Skewers / Marinert kamskjellspyd

A grilling recipe found in  “Sunt og Godt” (Wholesome and
Delicious) published by Det Beste in 1988

The exceptionally smooth, but fleshy scallops taste incredibly delicious
after 4 hours in a marinade with herbs and lemon.

Swedish Shrimp Mousse / Räkmousse

A delicious Swedish starter recipe found on recept.nu

Danish Crayfish Cocktail / Dansk Krebsecocktail

A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975

This crayfish cocktail filled in pretty glasses will look great on any table.

Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

A recipe for a cold dinner dish found in“Alt om Urter”
(All About Herbs) published by Den Norske Bokklubben in 1985

This salad makes a simple yet delicious main course
for a summer lunch or cold dinner.

Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on aperitif.no

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

Fish Gratin / Fiskegrateng

A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980

This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted

Shrimp Creole / Kreolreker

A classic creole shellfish recipe from
The Betty Crocker Recipe  Card Library published in 1971

Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.

Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

A quick lunch recipe found on goodhousekeeping.co.uk

Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

A seafood appetizer recipe found on godfisk.no

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pretty pink shrimp are tempting and pretty in this quick dish.