CRABMEAT HENRY - CONNIE'S

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Crabmeat Henry - Connie's image

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

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!

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