Crab Norfolk

One of the simplest dishes in the Southern crabmeat repertory, crab Norfolk was created in 1924 by W. O. Snowden at the Snowden and Mason restaurant in Norfolk, Virginia, and served in small, specially designed, oval aluminum pans. The original did not contain either chives or sherry, but I find that both ingredients add a delightful complexity to the dish. If you can’t find small oval aluminum pans, substitute small ramekins or simply bake the crabmeat in a 1½-quart casser