CRAB NORFOLK
(Updated by me on 10/8/2012) Thanks to the Washington Post for publishing this in 2002! The old (and the first) O'Donnell's Restaurant in downtown Washington, D.C. always served the most luscious Chesapeake Bay blue crab dishes, and was very famous for this one. Try this one---it's worth the $$$!!

Try to purchase the freshest jumbo lump blue crab meat possible, and store the refrigerator. It should be used within 2 days maximum. If fresh crab meat is not available, try to find "pasteurized" crab meat which can be stored in the refrigerator up to the "use by" date on the packaging.

Serves: 4

4 ounces unsalted butter
1 pound jumbo lump blue crab meat -- picked over
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tarragon vinegar *
Old Bay Seafood Seasoning
4 small wedges of fresh lemon

In a large non-stick skillet, heat butter until slightly melted. Add the crabmeat and heat over medium-high, stirring gently making sure not to break up the lumps. Sprinkle with salt and pepper (and dried tarragon if using). Drizzle with vinegar, stir carefully, and cook until begining to sizzle. Divide mixture into individual serving dishes. Sprinkle with Old Bay seasoning and serve immediately with lemon wedges.

* If tarragon vinegar isn't available, use 1 teaspoon dried tarragon and regular white wine vinegar.

Nutrition Information: 1 serving = 4 ounces---243 Calaories
Sugar 0 g; Total Carbohydrates 0 g; Total fat 10.5 g; Sodium 510 mg; holesterfol 102 mg; Protein 33 g; Fiber 0 g; Potassium 300 mg

Copyright 2002; Copyright 2012 Carol Stevens, Shaboom's Kitchen, All Rights Reserved