hot crabmeat and hearts of palm en coquilles
This dish is served hot in coquille dishes. As is, it serves 6, but you can expand it by adding cooked shrimp halved lengthwise or cooked bay scallops.
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prep time
10 Min
cook time
15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 1/2 tablespoons butter, divided
- 3-4 shallots, chopped fine
- 4 ounces mushrooms, chopped fine
- 2 tablespoons flour
- 1/2 cup milk
- 1/2 cup chicken stock
- salt and pepper to taste
- 8 ounces canned hearts of palm
- 1 pound lump crab meat
- 6 tablespoons fine dry bread crumbs
- 1 tablespoon Parmesan cheese, grated
- parsley, chopped to garnish
How To Make hot crabmeat and hearts of palm en coquilles
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Step 1Melt 1 tablespoon butter in a heavy skillet. Saute the shallots and mushrooms, covered until tender. Remove from heat and set aside.
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Step 2Melt the remaining butter and add the flour, and mix well. Add the milk and chicken stock and cook until thick and smooth, stirring constantly. Season with salt and pepper.
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Step 3Drain the can of hearts of palm and cut into quarters. Mix into the sauce, then add the sauteed shallots and mushrooms to the sauce. Fold in the crabmeat.
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Step 4Divide among six coquille shell dishes and top with a mixture of the bread crumbs and cheese.
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Step 5Preheat the oven to 375 degrees F and bake until lightly browned. Sprinkle lightly with chopped parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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