Crab Norfolk



4 servings

Recipe from

Oxmoor House


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


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.

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

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note