Cornish Game Hens With Crabmeat Stuffing

"I found this recipe in when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it."
photo by Coconuttrishy photo by Coconuttrishy
photo by Coconuttrishy
photo by Coconuttrishy photo by Coconuttrishy
Ready In:
1hr 30mins
4 hens




  • Preheat oven to 350.
  • Wash hens inside and out with cold water.
  • Pat dry with paper towels.
  • Rub oil lightly over hens.
  • Season inside and out with salt, pepper, garlic powder and paprika.
  • Melt butter in large pan.
  • Saute garlic, parsley, green onion and celery till soft.
  • Add crab meat, salt and pepper.
  • Stir gently.
  • Don't break up crab too much.
  • Turn heat down to simmer.
  • Add bread crumbs and half and half a little at a time so mixture is not too dry.
  • Remove from heat.
  • Divide stuffing between hens and stuff into cavities.
  • Tie legs together and place on rack in roasting pan.
  • Bake for 1 hour.
  • Internal temp should read 180 degrees.

Questions & Replies

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  1. Overall a good recipe. I want more flavor in the stuffing as well as in the meat (the seasonings are on the skin).
  2. 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.
  3. 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.
  4. 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!
  5. 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.


  1. I used crabmeat, shrimp, green onions, celery, a touch of red pepper and raisins to stuff.. no bread crumbs. Used drippings and half and half for sauce with paprika. Served with rice. Serve stuffed .. nice to put sauce over rice then pull out seafood and place on top of that.. wonderful served with broccoli or
  2. 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!!!!!!!!!!


Sadly, CoolMonday passed away on November 16, 2007. She will be missed by her many friends at Recipezaar; and we're grateful for the fond memories we have. <img src="" alt="Image hosted by"><img src="" alt="Image hosted by"> <img src="" alt="Image hosted by"> I'm the number one gramma of Rusty, Michael and Nikki. I know that because they told me so... hehehe...I live in the eternal city of lights, Las Vegas, Nevada. I stopped working about 3 years ago when I had some personal situations requiring my attention. I do love pizza, especially cold for breakfast the next day.. Since I discovered Zaar, I now prepare a large family meal once a month and I enjoy saving recipes and passing them on to my daughter. Most of the dishes are from Recipezaar.. so thank you very much. I have a good housekeeping cookbook that's about 40 years old and I love it... I have recipes I have saved over the years and have posted some of them. My pet peeve???? hmmmm that would have to be rude or inconsiderate people. Another pet peeve is people who "tell it like it is".
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