Crabmeat Henry - Connie's

Connie Ottman


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!


★★★★★ 1 vote

10 Min
10 Min


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6 Tbsp
1/4 c
dash of hot sauce
dash of lemon juice
dash of worchestershire sauce
1/2 lb
lump crabmeat
pieces french bread toast
1/4 c
hollandaise sauce

How to Make Crabmeat Henry - Connie's


  • 1Put butter, sherry, hot sauce, Worcestershire sauce, and lemon juice together in a pan and simmer over low heat.
  • 2When mixture is hot, add crabmeat and lightly fold over with a spoon and heat. Be careful not to burn or boil!
  • 3Pace slices of toast in bottom of 3 small ramekins.
  • 4Cover toast with drained crabmeat mixture (use a slotted spoon.
  • 5Top with Hollandaise sauce and place in a preheated 450 degree oven.
  • 6Bake until Hollandaise begins to brown 8-10 minutes.
  • 7Serve bubbling hot.
  • 8Enjoy!

Printable Recipe Card

About Crabmeat Henry - Connie's

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood, #crab, #sherry

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