Crab Norfolk

Ingredients

• 1 1/4 lb jumbo lump crabmeat
• 12 tbsp unsalted butter
• 2 tbsp dry sherry
• 1 tbsp white wine vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 2 tbsp chopped fresh chives
• 1 lemon, cut into wedges
• 4 slices toasted white bread

Before you cook

• Pick through the crabmeat for shell, keeping the lumps intact.
• Chop the chives.
• Toast the bread and keep it warm.

Steps

1. Melt the butter in a wide skillet over medium heat until it foams.
2. Add the sherry, vinegar, Worcestershire, salt, and cayenne and swirl the pan for 30 seconds.
3. Add the crabmeat all at once and tilt the pan so the butter runs over it.
4. Warm the crab for 3 to 4 minutes, lifting it gently with a spatula two or three times rather than stirring.
5. Stop as soon as the crab is heated through, before the lumps break apart.
6. Sprinkle the chives over the top.
7. Spoon the crab and its butter over the toast, or bring the whole skillet to the table.
8. Serve with lemon wedges.