Best Crabmeat Justine Recipes

Crabmeat Henry - Connie's image

Provided by Connie Ottman @cottman

Number Of Ingredients 8

6 tablespoon(s) butter
1/4 cup(s) sherry
- dash of hot sauce
- dash of lemon juice
- dash of worchestershire sauce
1/2 pound(s) lump crabmeat
3 - pieces french bread toast
1/4 cup(s) hollandaise sauce

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 image

Provided by Julia Reed

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 stick unsalted butter
2 cups jumbo lump crabmeat
1 hard-boiled egg, grated
2 to 3 tablespoons fresh lemon juice
2 tablespoons dry sherry
Tabasco sauce to taste
4 5-inch warm toast squares, crusts removed
1 1/4 cups warm hollandaise sauce

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.