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Ingredients
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 ¼ cups warm hollandaise sauce
Nutritional analysis per serving (4 servings)
20 grams carbs; 169 milligrams cholesterol; 408 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 27 grams fat; 1 gram fiber; 695 milligrams sodium; 19 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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
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