Classic New England Style Crab Norfolk

Last Updated on July 17, 2024 by Carne Diem

Protein: Crab

Origin: American Northeast, North American

Method: Stovetop

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Crab Norfolk, a seemingly simple dish, boasts a rich history and a flavor profile that sings on the palate. This iconic offering from Virginia's Tidewater region is more than just crabmeat bathed in butter. It's a testament to the culinary creativity born from fresh, local ingredients and a touch of regional pride.

​History of Crab Norfolk

The birth of crab Norfolk originated in 1924 at a nondescript restaurant called Snowden and Mason's in downtown Norfolk, Viginia.  The brainchild for this delicious recipe was a cook named W.O. Snowden who was looking for a simple seafood dish.  He tossed crabmeat with sizzling butter, a dash of salt, cayenne pepper, Worcestershire sauce, and a hint of cooking sherry. The result? A dish that captured the essence of the Chesapeake Bay – sweet, savory, and utterly satisfying.

Making the Sauteed Crab Norfolk Recipe

Making the hot crab recipe is incredibly easy.  You need just a small handful of common ingredients, and the dish only requires a few minutes of cooking time.   

Ingredients in Crab Norfolk:

The beauty of Crab Norfolk lies in its adaptability. Every restaurant in Tidewater seems to have its own take on this classic dish, some leaning towards a richer, more buttery experience, while others highlight the crab's natural sweetness with a touch of vinegar.  This allows you to explore the subtle variations and find your perfect version.

Here's the magic: you don't need fancy equipment or a trove of ingredients. At its core, Crab Norfolk is about quality lump crabmeat, gently cooked in melted butter until it's warmed through and infused with subtle flavors. A squeeze of lemon juice, a sprinkle of paprika, a dash of Worcestershire sauce – these are the flavors that elevate the dish from ordinary to extraordinary.

Crab: The most important part of the crab dish lies in the crab itself.  If possible, use fresh crab and please avoid ever using imitation crab meat. Fresh, local crab boasts a sweetness and a delicate texture that shines when treated with respect. Jumbo lump crabmeat works best in the recipe but backfin crab is also traditionally used.  We prefer a mixture of the two. 

Find a reputable source for lump crabmeat (fresh is ideal, but high-quality frozen can work too). Blue crab meat is the most commonly used but use what is available fresh to you.  You will need about one pound lump crabmeat for this American classic.  If using whole fresh crab, be sure to pick through the meat to remove any crab shell 

Butter: You can use salted or unsalted butter in the recipe.

Vinegar:  A dash of vinegar adds some acidity to the hot crab dish.  White vinegar, apple cider vinegar, Tarragon Vinegar or even Champagne vinegar or white wine vinegar work well with the crabmeat Norfolk.  

Worcestershire sauce: The addition of Worcestershire sauce adds some umami flavor to the seafood dish.

Hot Sauce:  Add a little kick to the sauteed lump crabmeat with a dash of hot sauce.  

Additional seasonings and spices:  Paprika adds a touch of color and flavor to the New England style crab dish.  Additional seasonings and spices that work well with the crab dish Old Bay seasoning, black pepper, white pepper, or fresh herbs like tarragon or parsley.   A few dashes of salt finish off the Norfolk-style seafood dish.

Cooking the Lump Crab Norfolk

The homemade Crab Norfolk can be cooked on a stovetop or in the oven (or a combination of the 2). We prefer to briefly sauté the crab then finish it in the oven.

To prep the dish, combine the liquid ingredients in a small bowl and mix to combine. Preheat your oven to 450 degrees.

Next, add a couple tablespoons of the butter in a stovetop and oven safe dish or pan.  Melt butter over medium-high heat.  Once melted and bubbly add the crabmeat and cook for about 1-2 minutes.  

Gently stir in the seasoning and liquid and gently mix, then remove from the heat. Top the crab mixture the remaining butter.  Shake the pan or gently stir the crab mixture. Be gentle with the crab, treating it like a treasure so you do not break up the crab lumps.

Add the crab dish to the oven and bake for 4-6 minutes until the edges are golden brown. Overcooking the buttery crab is the enemy – you want the crab to be warmed through, not dry and tough.

Beyond the Basics:  For a richer experience, explore adding additional sherry or white wine to the pan. Want a bit more kick? A dash of extra hot sauce can add a surprising depth. Feeling fancy? Toast some baguette slices and serve the crab on top for a decadent appetizer.

Crab Norfolk is a dish that begs for exploration. It's a blank canvas waiting for your creativity, a testament to the power of fresh ingredients, and a delicious journey into Virginia's culinary heritage. So, grab some crab, fire up the pan, and get ready to experience the magic of Crab Norfolk for yourself.

Serving the hot Crab Norfolk

Serve the hot crab dish with crusty bread or toast points, lemon wedges, and crackers.

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