RICHMOND, Va (WTVR) - Chef Patrick Evans-Hylton, Writer and Historian, shares with us his recipe for Crab Norfolk. The 2-day Mid Atlantic Food Writers Symposium takes place on June 20th through the 21st in Richmond, VA. A 2-day tickets is $160 with optional Master Class and Brunch extra. For more information visit online at www.midatlanticfoodwriters.com.
CRAB NORFOLK
INGREDIENTS
4 cups white vinegar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1⁄2 cup (1 stick) butter
2 cups backfin crabmeat
1⁄4 teaspoon paprika, optional
METHOD
Whisk the vinegar, Worcestershire, and hot sauce together in a small bowl.
Melt 2 tablespoons of the butter in a small skillet over medium-high heat. Add half the crabmeat, top with another 2 tablespoons butter, and add half the vinegar mixture.
Cook, tossing continually, until heated through and the butter and vinegar mixture reduces slightly, 3 to 5 minutes. Keep warm while cooking the second serving. Or cook both portions in a medium skillet; cooking time will increase slightly.
Transfer to plates and sprinkle with paprika before serving.
NOTE
To make appetizer servings, divide the crab into 4 or 8 portions, portion out the butter accordingly, and cook two or three at a time so as not to crowd the pan. Keep warm on paper towels in a low oven.
YIELDS
2 entrees or 4-8 appetizers
