Crab Norfolk
Celebrate the timeless flavors of coastal cuisine with this classic Crab Norfolk recipe—a quick and elegant dish that highlights the natural sweetness of lump crabmeat. Prepared in just 20 minutes, this recipe combines succulent crab with a luscious lemon-butter sauce infused with garlic, a hint of Worcestershire, and a dash of fragrant spices. Gently tossed to preserve the delicate crab lumps, this dish is finished with a sprinkle of fresh parsley and paprika for a burst of color and flavor. Perfect as a light entrée or a luxurious appetizer, serve it with crusty bread, over fluffy rice, or atop crisp mixed greens for a versatile seafood experience. Ideal for busy weeknights or sophisticated dinner parties, Crab Norfolk is a must-try for lovers of simple yet indulgent seafood recipes.
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Recipe Information
Ingredients
- 1 pound Lump crabmeat
- 4 tablespoons Unsalted butter
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves Garlic
- 0.25 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 tablespoon Chopped fresh parsley
- 0.25 teaspoon Paprika
Instructions
Carefully pick through the crabmeat to remove any shell pieces, being gentle to avoid breaking up the lumps. Set aside.
Mince the garlic cloves finely and have all the other ingredients prepped and measured.
In a large skillet, melt the butter over medium-low heat until frothy but not browned.
Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Reduce the heat to low and gently stir in the lemon juice, Worcestershire sauce, salt, and black pepper.
Add the lump crabmeat to the skillet. Toss gently in the butter mixture to warm through, taking care not to break apart the crab lumps.
Cook for about 3-4 minutes until the crab is heated through. Do not overcook to prevent drying out the crabmeat.
Sprinkle the paprika and fresh parsley over the dish and give it a final gentle toss.
Serve immediately, either as a standalone dish with crusty bread or over rice, pasta, or mixed greens.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 5536 mg | 241% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
