Crab Coquille Recipe
Ingredients
| Artichoke hearts | 1 Can (10oz), quartered | |
| Crabmeat | 1 pound | |
| Butter | 5 Tablespoon | |
| 1/2 pound fresh mushrooms, sliced herbs de Provence | ||
| Flour | 2 1/2 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/4 cup dry sherry pinch cayenne | ||
| black pepper | 1 | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Paprika | ||
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.
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.
Chef
