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Coquilles With Jacques

Western.Chefs's picture
Ingredients
  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
  Worcestershire 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Tabasco sauce 2 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten
  Salt To Taste
Directions

Saute onion, celery, green pepper, garlic and parsley in 1/4 cup butter 10 minutes.
Cool.
Add 1 cup bread crumbs, cream, chopped egg, vinegar, Worcestershire, thyme, few drops Tabasco, sherry, raw eggs and salt.
Add crab meat.
Toss lightly.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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