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Crabmeat Coquilles Recipe
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Yellow pepper||1 , thinly sliced|
|Shallot||1 , finely chopped|
|Mushrooms||1⁄2 Pound, finely chopped (250 Grams)|
|Tomato paste||30 Milliliter (2 Tablespoons)|
|Shrimp||12 , peeled, deveined and cut in 3|
|Canned crabmeat||7 Ounce, chopped (1 Can, 200 Grams)|
|Fennel seed||1 Milliliter (1/4 Teaspoon)|
|Chopped chives||5 Milliliter (1 Teaspoon)|
|Grated cheddar cheese||250 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 1800 Calories from Fat 1064
% Daily Value*
Total Fat 120 g184.4%
Saturated Fat 58.5 g292.6%
Trans Fat 0 g
Cholesterol 844.1 mg
Sodium 3491.5 mg145.5%
Total Carbohydrates 29 g9.5%
Dietary Fiber 5.2 g20.8%
Sugars 7.5 g
Protein 146 g291.5%
Vitamin A 105.5% Vitamin C 422.7%
Calcium 198.1% Iron 53%
*Based on a 2000 Calorie diet
Add yellow pepper, shallot and mushrooms; season and cook 5 to 6 minutes over medium heat, covered.
Stir mixture once.
Stir in tomato paste, shrimp, crabmeat, fennel seed and chives.
Cover and cook 3 minutes over medium heat.
Mix in half of cheese and cook 1 minute uncovered.
Correct seasoning and spoon mixture into scallop shells.
Top with remaining cheese and broil in oven until melted.