Crab Norfolk Recipes

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.

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.

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.

Steps:

• Norfolk Butter: Combine ingredients and beat until smooth.
• Makes enough for 1 lb of shrimp or 2 to 3 servings.
• Shrimp: Melt the 1 T butter in skillet over medium heat.
• Add shrimp and stir-fry until just pink; transfer to serving plate and keep warm.
• Add wine to skillet and reduce to 1 T (3 to 4 minutes); remove from heat and gradually whisk in Norfolk Butter until just incorporated and sauce is slightly thickened.
• Pour over shrimp, sprinkle with fresh chopped parsley and garnish with lemon slices.
• Serve over linguine or rice.

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.