Cornish Game Hens with Crabmeat Stuffing
Elevate your next dinner with these exquisite Cornish Game Hens with Crabmeat Stuffing—a recipe that perfectly blends sophistication and comfort. Tender, golden-roasted hens are filled with a savory stuffing made from sweet lump crabmeat, herbed bread cubes, and a splash of zesty lemon juice for a tantalizing seafood twist. Infused with the classic flavors of Old Bay seasoning, garlic, and fresh parsley, this dish delivers a gourmet experience straight from your kitchen. Ideal for special occasions or an impressive dinner party, these stuffed hens are easy to prepare yet leave your guests feeling utterly pampered. Best of all, the roasting process creates a juicy, flavorful centerpiece, while the crabmeat stuffing adds a luscious texture that pairs beautifully with roasted vegetables or buttery mashed potatoes. Try this recipe for a show-stopping meal that’s as delicious as it is memorable!
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Recipe Information
Ingredients
- 4 pieces Cornish game hens
- 1 cup Cooked lump crabmeat
- 2 cups Day-old bread, cubed
- 4 tablespoons Unsalted butter
- 1 small Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 2 teaspoons Fresh lemon juice
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Rinse the Cornish game hens inside and out with cold water, then pat dry with paper towels. Season the cavities with a pinch of salt and black pepper.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook until softened, about 5 minutes.
Stir in the cubed bread, crabmeat, fresh parsley, Old Bay seasoning, and lemon juice. Mix well.
Gradually add the chicken broth, stirring until the stuffing mixture holds together but is not overly wet. Remove the skillet from heat and allow the stuffing to cool slightly.
Stuff each hen with the crabmeat mixture, being careful not to overfill. Tie the legs together with kitchen twine to keep the stuffing secure during cooking.
Brush the hens with olive oil and season the outside with remaining salt and black pepper.
Place the hens in a large roasting pan, breast side up. Roast in the preheated oven for 50-60 minutes, or until the internal temperature of the stuffing reaches 165°F (74°C) and the hens are golden brown.
Let the hens rest for 10 minutes before serving. Slice and serve with your favorite side dishes.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 223 mg | 17% | |
| Iron | 10.9 mg | 60% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
