Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no
Crab Soup from Oslo / Krabbesuppe fra Oslo

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.

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Crab Patties / Krabbekaker

A modernised version of the classic Norwegian
crab patties found on
 godfisk.no

Crab Patties / Krabbekaker

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.

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Marinated Scallop Skewers / Marinert kamskjellspyd

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

Marinated Scallop Skewers / Marinert kamskjellspyd

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

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Swedish Shrimp Mousse / Räkmousse

A delicious Swedish starter recipe found on recept.nu
Swedish Shrimp Mousse / Räkmousse

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Danish Crayfish Cocktail / Dansk Krebsecocktail

A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975Danish Crayfish Cocktail / Dansk Krebsecocktail

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

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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

Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

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

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Stuffed Crabs / Fylt Krabbe

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

Stuffed Crabs / Fylt Krabbe

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

A contemporary take on the classic shrimp soup
found on
 aperitif.no
Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

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.

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Fish Gratin / Fiskegrateng

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

Fish Gratin / Fiskegrateng

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

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Shrimp Creole / Kreolreker

A classic creole shellfish recipe from
The Betty Crocker Recipe  Card Library published in 1971Shrimp Creole / Kreolreker

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

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Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

A quick lunch recipe found on goodhousekeeping.co.uk
Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

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

A seafood appetizer recipe found on godfisk.no
Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

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!

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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

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

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

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Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

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In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is Dame Nellie Melbanamed after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Belgian Mussels and French Fries / Belgiske Blåskjell og Pommes Frites

A classic Belgian bistro dish found on joker.no
Belgian Mussels and French Fries / Belgiske Blåskjell og Pommes Frites

Moules Frites is charming Belgian bistro food. It can also be a fun family meal where anything can be eaten with your fingers! Follow this recipe to make delicious Belgian-style mussels with deep fried potato wedges and if you want to make it completely Belgian, mayonnaise as a dip for the potato wedges.

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