Crabmeat Justine Recipes
CRABMEAT HENRY - CONNIE'S
This recipe comes from Memphis iconic culinary jewel, Justine's restaurant. Although the restaurant is no longer around, Justine's lives on in the hearts and taste buds of many Southerners. Rich and yummy for those special occasions. Enjoy!
Provided by Connie Ottman @cottman
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Put butter, sherry, hot sauce, Worcestershire sauce, and lemon juice together in a pan and simmer over low heat.
- When mixture is hot, add crabmeat and lightly fold over with a spoon and heat. Be careful not to burn or boil!
- Pace slices of toast in bottom of 3 small ramekins.
- Cover toast with drained crabmeat mixture (use a slotted spoon.
- Top with Hollandaise sauce and place in a preheated 450 degree oven.
- Bake until Hollandaise begins to brown 8-10 minutes.
- Serve bubbling hot.
- Enjoy!
CRABMEAT JUSTINE
Steps:
- Melt the butter in a large skillet over medium heat. Add the crabmeat, egg, lemon juice, sherry and Tabasco and stir until just heated through, being careful not to break up lumps of crab. (Make sure mixture is well seasoned.)
- Place the toast squares in individual 5-inch ramekins. Cover with crabmeat and top with hollandaise sauce.
- Broil about 5 inches from heat for 3 to 5 minutes, until they are heated through and the tops are lightly browned. Serve immediately.
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