Crabmeat Justine
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1stick unsalted butter
- 2cups jumbo lump crabmeat
- 1hard-boiled egg, grated
- 2 to 3tablespoons fresh lemon juice
- 2tablespoons dry sherry
- Tabasco sauce to taste
- 45-inch warm toast squares, crusts removed
- 1¼cups warm hollandaise sauce
Preparation
- Step 1
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.)
- Step 2
Place the toast squares in individual 5-inch ramekins. Cover with crabmeat and top with hollandaise sauce.
- Step 3
Broil about 5 inches from heat for 3 to 5 minutes, until they are heated through and the tops are lightly browned. Serve immediately.
Private Notes
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Cooking Notes
Sissi Brandon
This is, indeed, the wonderful signature crabmeat recipe from the fondly remembered Justine’s of Memphis. My only suggestion would be to increase the Sherry by one or two Tablespoons. Otherwise, it is perfect
Sissi Brandon
This is, indeed, the wonderful signature crabmeat recipe from the fondly remembered Justine’s of Memphis. My only suggestion would be to increase the Sherry by one or two Tablespoons. Otherwise, it is perfect
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