Crab Norfolk

Name: Crab Norfolk
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams butter, melted; 1 teaspoon champagne vinegar; 1 teaspoons hot sauce; 454 grams lump crabmeat, jumbo, picked clean (all cartilage and shell removed); 1 teaspoons Worcestershire sauce

Need a gluten free, fodmap friendly, and pescatarian main course? Crab Norfolk could be a super recipe to try. One serving contains 299 calories, 21g of protein, and 24g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 18 minutes. Head to the store and pick up butter, champagne vinegar, lump crabmeat, and a few other things to make it today. To use up the champagne vinegar you could follow this main course with the Champagne Jello Parfaits – Low Calorie as a dessert.

Ingredients

Servings:

113grams

butter, melted 1teaspoon

champagne vinegar 1teaspoons

hot sauce 454grams

lump crabmeat, jumbo, picked clean (all cartilage and shell removed)1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.