Vegetable oil
Salt, pepper, garlic powder and paprika to taste
Stuffing
1 stick butter
1 clove garlic, finely chopped
1/8 cup parsley
1/4 cup green onion
1/4 cup celery
8 ounces lump crabmeat or imitation crabmeat
1/2 teaspoon salt
Dash pepper
1 cup fine dry bread crumbs
1/3 cup half-and-half
Preheat oven to 350 degrees. Rinse hens with cold water and pat dry with paper towels. Rub lightly with oil. Season inside and out with salt, pepper, garlic powder and paprika.
For stuffing:
Melt butter, add garlic, parsley, green onion and celery; saute vegetables in melted butter until soft. Add crabmeat, salt and pepper. Stir gently, being careful not to break up crabmeat; simmer. Add bread crumbs and half-and-half a little at a time so mixture is not too dry.
Divide stuffing among hens and stuff into cavity. Tie legs together and place on rack in roasting pan. Bake at 350 degrees for 1 hour or until juices run clear when a fork is inserted in the thickest part of the meat.
Makes 4 servings.