ONE OF THE SIMPLEST DISHES IN THE SOUTHERN crabmeat repertory, crab Norfolk was created in 1924 by W. O. Snowden at the Snowden and Mason restaurant in Norfolk, Virginia, and served in small, specially designed, oval aluminum pans. The original did not contain either chives or sherry, but I find that both ingredients add a delightful complexity to the dish. If you can’t find small oval aluminum pans, substitute small ramekins or simply bake the crabmeat in a 1 1 ⁄2-quart casserole.
MAKES: 6 servings
INGREDIENTS:
- 1 1⁄2 pounds fresh lump crabmeat, picked over for shells and cartilage
- 2 tablespoons cider vinegar
- 1 tablespoon sweet sherry
- 6 tablespoons (3⁄4 stick) butter, melted
- 3⁄4 teaspoon Worcestershire sauce
- 3 tablespoons minced fresh chives
- Salt and freshly ground black pepper to taste
- Tabasco sauce to taste
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a large bowl, combine all the ingredients: fresh lump crabmeat, cider vinegar, sweet sherry, melted butter, Worcestershire sauce, minced fresh chives, salt, and freshly ground black pepper. Toss the ingredients together until well blended, being careful not to break up the crabmeat.
- Divide the mixture evenly among six 1 1⁄2-cup oval aluminum pans.
- Bake the crab mixture in the preheated oven until bubbly, approximately 20 minutes.
- Serve the baked crab dish hot.
