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Crab Coquille

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Ingredients
  Canned quartered artichoke hearts 14 Ounce (1 Can)
  Canned artichoke hearts 14 Ounce, quartered (1 can)
  Fresh lump crab meat 1 Pound
  Lump crabmeat 1 Pound
  Butter 5 Tablespoon
  Fresh mushrooms 1⁄2 Pound, sliced
  Sliced fresh mushrooms 1⁄2 Pound
  Herbs de provence To Taste
  Flour 2 1⁄2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Cayenne 1 Pinch
  Freshly ground black pepper To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Paprika To Taste
Directions

Preheat oven to 375°. Butter 6 large scallop shells or individual gratine dishes.
Arrange artichoke hearts in shells. Spread crabmeat on top.
Melt 1 tablespoon butter in a saute pan. Add sliced mushrooms and saute until tender. Layer mushrooms over crab. Sprinkle with herbs de Provence.
Melt 4 tablespoons butter in saucepan. Add flour and whisk until well combined. Stir in cream, salt, Worcestershire, sherry, cayenne, and pepper, whisking well to form a smooth sauce.
Pour sauce over crab mixture. Sprinkle with Parmesan and top with paprika.
Arrange shells on a broiling pan and bake at 375° for 15-20 minutes. Garnish with parsley sprigs and serve immediately.

Recipe Summary

Method: 
Baked
Ingredient: 
Crab

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