Crab Norfolk
1 yellow onion
2 tablespoons butter
2 large ears corn, cut from cob
1 tablespoon butter
1 pound lump crab meat, picked for shell
Salt and freshly ground pepper
Dash of cayenne (optional)
1 tablespoon rice wine vinegar
Lightly sauté onion in butter until slightly caramelized. Cut corn directly into pan and scrape the cobs as well; cook until little brown bits begin to appear in the pan. Add more butter; when it foams, add crab meat (picked for shells). Add salt and pepper, cayenne and sprinkle with vinegar. Press into heated timbal molds to keep hot until served.