Crab Norfolk Recipes

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CRABMEAT NORFOLK



Crabmeat Norfolk image

Make and share this Crabmeat Norfolk recipe from Food.com.

Provided by Tuck Burnette

Categories     Very Low Carbs

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 3

1 lb good lump crab, picked
3 -4 teaspoons vinegar
10 -12 tablespoons butter

Steps:

  • Place crab in a bowl.
  • Stir in vinegar.
  • Melt butter.
  • Toss with crab.
  • Grease a 6-cup dish (11x7), add crab.
  • Heat oven to 400-450 degrees.
  • Add crab, cook 15-20 minutes, while its preheating and bake until the sides are bubbling hot, the crab may only be brown in a few spots before its done. Broil if you want it darker.

Nutrition Facts : Calories 705.4, Fat 59.8, SaturatedFat 36.8, Cholesterol 286.4, Sodium 1175.8, Carbohydrate 1.7, Sugar 0.1, Protein 40.1

CRAB NORFOLK



Crab Norfolk image

This simple dish will knock your socks off; use the best crab meat that you can...it's worth it! This makes a lovely dinner with salad and bread!

Provided by alligirl

Categories     One Dish Meal

Time 18m

Yield 1 baking dish, 4 serving(s)

Number Of Ingredients 5

1 lb lump crabmeat, jumbo, picked clean (all cartilage and shell removed)
1/4 lb butter, melted
1 teaspoon champagne vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce

Steps:

  • Preheat oven to 450º.
  • Mix all ingredients together gently, to avoid breaking up jumbo lumps.
  • Spread into a baking dish (pie pan or small - 8 X 8).
  • Bake for 6-8 minutes, until it starts to lightly brown.

Nutrition Facts : Calories 328.6, Fat 24.4, SaturatedFat 14.8, Cholesterol 147.1, Sodium 653.2, Carbohydrate 1.2, Sugar 0.1, Protein 25.5

CRAB NORFOLK RECIPE



Crab Norfolk Recipe image

Provided by á-27765

Number Of Ingredients 10

3 T butter
2 T flour
1/2 c chicken stock
1/2 c. light cream
1/4 c finely chopped onion
1/4 c finely chopped celery
1 c. fresh crabmeat
1/4 lb virginia ham, cut into small strips
Salt and pepper to taste
1/4 tsp cayenne pepper

Steps:

  • Melt 2 T of the butter in a medium sized saucepan with a heavy bottom over low heat. Add the flour, stirring until blended and cook for 2 or 3 minutes. Whisk in the stock and cream and cook for another 2 minutes. Melt the remaining tablespoon of butter in another saucepan and in it saute the onion and celery over low heat until they are tender about 6 minutes ( do not brown). Add the crabmeat, ham, salt, and pepper and cayenne and continue cooking, stirring until they are heated through about 3 minutes. Add the crabmeat mixture to the cream sauce and bring to a boil, stirring constantly. Serve in a chafing dish, accompanied by crackers.

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Steps: Preheat oven to 450º. Mix all ingredients together gently, to avoid breaking up jumbo lumps. Spread into a baking dish (pie pan or small - 8 X 8).
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