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 casserole.


  • pounds fresh lump crabmeat, picked over for shells and cartilage
  • 2 tablespoons cider vinegar
  • 1 tablespoon sweet sherry
  • 6 tablespoons (¾ stick) butter, melted
  • ¾ teaspoon Worcestershire sauce
  • 3 tablespoons minced fresh chives
  • Salt and freshly ground black pepper to taste
  • Tabasco sauce to taste


Preheat the oven to 350°F.

In a large bowl, combine all the ingredients and toss till well blended, taking care not to break up the crabmeat. Divide the mixture evenly among six -cup oval aluminum pans and bake just till bubbly, about 20 minutes. Serve hot.