Crabmeat Norfolk Recipes

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CRABMEAT NORFOLK

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



Crabmeat Norfolk image

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

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

SEAFOOD NORFOLK RECIPE - (2.6/5)

Provided by jenlin

Number Of Ingredients 9



Seafood Norfolk Recipe - (2.6/5) image

Steps:

  • Heat your pan until fairly hot, then add butter and garlic and keep stirring so the garlic does not brown and turn bitter. Add your seafood and continue stirring, then. add all remaining ingredients and cook until the seafood is done You will want to have all ingredients handy, as you need to work quickly. If it's shrimp, they are done when they curl and turn pink and if it's langoustines or crab, they just need to be heated through. It's 2-3 minutes max. Then remove the seafood with a slotted spoon and set aside in your serving plates and then reduce the sauce down by half and pour over the seafood and serve.

1 lb Shrimp, Jumbo Lump Crab or scallops, raw and shelled
4 Tbsp Butter
4 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1 Lemon
Few dashes of Tabasco
1/4 cup of White Wine
Salt and Black Pepper
parsley

CRAB NORFOLK RECIPE

Provided by á-27765

Number Of Ingredients 10



Crab Norfolk Recipe image

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.

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

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