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Coquilles With Jacques Recipe
|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|
Calories 549 Calories from Fat 342
% Daily Value*
Total Fat 40 g61.3%
Saturated Fat 22.8 g114%
Trans Fat 0 g
Cholesterol 379.1 mg
Sodium 1189.2 mg49.5%
Total Carbohydrates 19 g6.5%
Dietary Fiber 1.5 g6%
Sugars 4.9 g
Protein 28 g56.9%
Vitamin A 38.1% Vitamin C 66.2%
Calcium 22.5% Iron 11.5%
*Based on a 2000 Calorie diet
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.