Best Crabmeat Henry Connies Recipes

CORNISH HENS WITH CRABMEAT STUFFING RECIPE

Steps:

• Rinse hens lightly and pat dry. Season (inside & out) with salt, pepper, garlic powder and paprika; rub lightly with oil. Divide stuffing among hens. Tie legs together and place on rack in roasting pan. Preheat oven to 350 and roast hens 1- 1 1/2 hours. Stuffing: Melt butter, add garlic, parsley, green onion, and celery; saute vegetables until soft. Add crabmeat. Salt & pepper. Stir gently not to break up crabmeat, simmer. Add breadcrumbs and half & half, a little at a time so mixture is not too dry.

WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS

Steps:

• Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
• After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
• While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
• Spoon the sauce into a pan and refrigerate overnight.
• To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
• Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
• Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
• Remove from the oven and top each with 1 teaspoon melted margarine.
• Serve very hot.

BROILED SNOW CRAB LEGS-CONNIE'S

Steps:

• 1. Sprinkle a good amount of Bay Seasoning on both sides of crab legs and in opening.
• 2. Place oven rack on second rim from the top.
• 3. Set oven on low broil.
• 4. Put crab legs, two at a time, on a large, rimmed pan and broil four minutes.
• 5. Turn crab legs over and broil for another three minutes. (Watch them carefully, as it really depends on how fat they are, how long it will take).
• 6. Remove from oven. Be careful...Hot!
• 7. Enjoy!

CRABMEAT REMICK

Steps:

• Preheat the oven to 400 degrees F.
• Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
• and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
• mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being.
• careful not to break up the lumps. Divide the mixture among the prepared.
• dishes and top each portion with 1 tablespoon each of the bacon and.
• cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
• top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with.
• croutons on the side.
• Mayonnaise:.
• /1 large egg/.
• /1 large egg yolk/.
• /2 teaspoons fresh lemon juice/.
• /1 teaspoon Dijon mustard/.
• /1/2 teaspoon salt/.
• /2 tablespoons water/.
• /1 1/4 cups vegetable oil/.
• /1/4 cup olive oil/.
• /1/8 teaspoon cayenne, optional/.
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
• and salt in the bowl of a food processor or blender. Process on high.
• speed for 20 seconds. With the motor running, pour the oil in a thin.
• stream through the feed tube and process until the mixture begins to.
• thicken. When half of the oil has been incorporated, add the remaining.
• tablespoon of water. With the motor running, add the remaining oil in a.
• thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed. (The mayonnaise will keep, stored in an.
• airtight container in the refrigerator, for 24 hours.).
• Large Croutons:.
• /1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
• 1/2-inch slices/.
• /1/4 cup olive oil/.
• /1/4 teaspoon salt/.
• /1/8 teaspoon freshly ground black pepper/.
• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush 1 side of each.
• slice with the olive oil, then lightly season with the salt and pepper.
• Bake until light golden brown, about 8 minutes.
• Cool slightly on the baking sheet before handling or serving.
• Yield: 12 to 20 croutons.

CORNISH GAME HENS WITH CRABMEAT STUFFING

Steps:

• Preheat oven to 350.
• Wash hens inside and out with cold water.
• Pat dry with paper towels.
• Rub oil lightly over hens.
• Season inside and out with salt, pepper, garlic powder and paprika.
• STUFFING.
• Melt butter in large pan.
• Saute garlic, parsley, green onion and celery till soft.
• Add crab meat, salt and pepper.
• Stir gently.
• Don't break up crab too much.
• Turn heat down to simmer.
• Add bread crumbs and half and half a little at a time so mixture is not too dry.
• Remove from heat.
• Divide stuffing between hens and stuff into cavities.
• Tie legs together and place on rack in roasting pan.
• Bake for 1 hour.
• Internal temp should read 180 degrees.

CRABMEAT HENRY - CONNIE'S

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!