Royal Coulibiac Of Crabmeat With Cheese And Chives Recipe

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Royal Coulibiac of Crabmeat with Cheese and Chives

Lynnda Cloutier


A very uptown dish.

★★★★★ 1 vote


2 t. butter
2 t. minced shallots
4 cloves garlic, minced
1/4 lb. mushrooms, thinly sliced
2 t. flour
1/2 cup cream, stirred with 1/2 cup sour cream
1 t. dijon mustard
1/4 t. poultry seasoning
dash cayenne pepper
salt to taste
1/2 cup grated swiss cheese
2 t. grated parmesan cheese
1 t. chopped chives, freeze dried
1 t. parsley flakes
1/4 lb. cooked crabmeat, flaked
1/2 pound puff pastry (1/2 package pepperidge farm)


1Sauté first 4 ingredients together until shallots are tender and liquid rendered
is evaporated. Add flour and cook and stir for 2 minutes. Add cream mixture,
mustard and seasoning. Cook and stir until sauce is thick. Stir in Swiss cheese
Parmesan cheese, chives and parsley. Allow to cool. Can be made in advance to
this point land refrigerated. When ready to assemble, stir in the crabmeat. Roll
out the puff pastry to measure a 12 x 14 inch rectangle and cut it in halve
lengthwise. Put first half on a 10 x 15 inch jelly roll pan. Spread filling on
top, leaving a 1 inch border. Cover with second half of puff pastry. Seal the
edges with the tines of a fork and scallop the edges Pierce top with tines of a
fork. Brush top with beaten egg and sprinkle with additional Parmesan cheese.
Bake in a 350 oven for about 30 minutes or until top is golden brown and pastry
is puffed and beautiful. to serve, cut into slices with a serrated knife. Serves
12 as a small entrée, or 6 as a main course. This is probably one of the most
elegant dishes you can prepare. Serve it as a small entre or as a main course
for lunch or light dinner. Add a warm vegetable salad and some spiced peaches as
lovely accompaniments. The filling has so much depth and character, it will
surely please the most discriminating palate.
Renny Darling

About this Recipe

Course/Dish: Fish, Seafood