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Crab Norfolk

Yield 4 servings


  • 1/2 cup butter
  • 1 pound lump crab meat
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice of 1 lemon
  • 1/2 cup chopped fresh parsley
  • Crusty French bread

How to Make It

  1. Melt butter in a heavy skillet over low heat; add crab meat, salt, and pepper. Sauté gently, being careful not to shred lump crab meat. Add lemon juice and parsley; continue cooking until thoroughly heated. Remove from heat.

  2. Spoon crab meat mixture into four 6-ounce custard cups or ramekins. Serve with crusty bread pieces for dunking.

Oxmoor House Homestyle Recipes