Norfolk = butter. That’s all you need to know. If a menu in the Tidewater area of Virginia lists crab Norfolk (the most popular variation) or oysters or scallops or shrimp Norfolk, you can expect seafood swimming in the butter in which it has been sautéed. There may be a dash of lemon and a bit of spice, but nothing more than that. The only possible improvement on this bliss is when the crab is joined in its sauté pan by nuggets of Virginia ham.