Coquilles With Jacques
|Lump crab meat||1 Pound (Fresh / Frozen)|
|Onion||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄2 Cup (8 tbs), minced|
|Green pepper||1⁄4 Cup (4 tbs), minced|
|Garlic||1 Clove (5 gm), minced|
|Parsley||1 Tablespoon, chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Hard cooked egg||1 , chopped|
|White wine vinegar||1 Tablespoon|
|Tabasco sauce||2 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
Saute onion, celery, green pepper, garlic and parsley in 1/4 cup butter 10 minutes.
Add 1 cup bread crumbs, cream, chopped egg, vinegar, Worcestershire, thyme, few drops Tabasco, sherry, raw eggs and salt.
Add crab meat.
Spoon into 12 scallop shells or individual baking dishes.
Melt remaining butter and toss with remaining crumbs.
Top crab mixture with buttered crumbs.
Place shells in shallow baking pan.
Add 1/4 inch water in bottom of pan.
Bake in hot (4500) oven 10 minutes until browned and hot.