By CoolMonday on July 08, 2004
Photo by Coconuttrishy
Photo by Coconuttrishy
"I found this recipe in Homecooking.com when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it."
Serving Size: 1 (1643 g)
Servings Per Recipe: 1
"Overall a good recipe. I want more flavor in the stuffing as well as in the meat (the seasonings are on the skin)."
"Not bad. I think using the Stove Top stuffing mix would add more flavor. I agree, the use of Old Bay would give it more of a classic flavor. My biggest problem was baking at 350F for one hour wasn't nearly enough. My oven temp is accurate, but it took 2 hours at 375F."
"Excellent Recipe!!! I only made two hens,adjusted everything to half of the actual recipe and loved them,very tender and juicy,I used claw crab meat and seasoned bread crumbs and a bit of old bay,because I live in Maryland and its a classic familiar flavor for the crab and it was great;Thanks for the post,will definitely make this many more times."
"We just had these as our Christmas dinner meat as there were only four of us. They were perfect - festive and delicious - just a great recipe that we'll certainly be making again. We took sugarpea's advice and used the Pomegranate Glaze to great effect. Thanks for sharing; this recipe made our Christmas dinner special!"
"Fabulous. Made this using half lobster and loved it. Next time I'll cut back on the butter. I don't think two or three tablespoons of it will be missed at all. This made for an impressive presentation using the Pomegranite Glaze from Recipe #79541. You really must try this stuffing, CoolMonday."
"This was a hit for my family at Thanksgiving! I used imitation crabmeat--there was a nice balance between that seafood flavor and real stuffing taste. I used the breadcrumbs as suggested and was pleasantly surprised at the hearty texture (I had never used breadcrumbs for stuffing before this). This recipe is a keeper-Thanks for posting it!"
"I made this for DH's birthday dinner. It was so easy and tasted fabulous. As another reviewer suggested I used Stove Top as the bread crumbs. I basted with Pomegrante juice for the last 10 minutes. Served with asparagus and wine~ It was divine!"
"Excellent! I followed everything in this recipe to a tee - except, instead of the plain dry bread crumbs - I used regular Stove Top stuffing mix (same quantity). UNBELIVEABLE!!!!!!!!!!"