Crabmeat Justine

• 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 1/4 cups warm hollandaise sauce

1. Melt the butter in a large skillet over medium heat.
2. Add the crabmeat, egg, lemon juice, sherry and Tabasco and stir until just heated through, being careful not to break up lumps of crab.
3. (Make sure mixture is well seasoned.)
4. Place the toast squares in individual 5-inch ramekins.
5. Cover with crabmeat and top with hollandaise sauce.
6. Broil about 5 inches from heat for 3 to 5 minutes, until they are heated through and the tops are lightly browned.
7. Serve immediately.

butter, jumbo lump crabmeat, egg, lemon juice, sherry, tabasco sauce, hollandaise sauce

Taken from cooking.nytimes.com/recipes/8398 (may not work)