FBD

Crab Jacques

Coquilles St.-Jacques style lump crab in a sherry cream sauce with sautéed mushrooms, onion, and parsley, spooned into shells and broiled.

FrenchSeafoodEasy30 minBy Northstar

Ingredients

Servings
4
  • 0.5 cup butter, divided
  • 2 tbsp flour
  • 0.5 tsp salt
  • 1 cup light cream
  • 0.5 lb mushrooms, sliced
  • 1 medium onion, minced
  • 2 tbsp fresh parsley, chopped
  • 1 lb lump crab meat
  • 3 tbsp dry sherry

Instructions

  1. 1

    In a small saucepan, whisk 1/4 cup butter with flour and salt. Gradually stir in cream; cook until thick and smooth.

  2. 2

    Sauté mushrooms, onion, and parsley in remaining butter. Add crab and sherry; toss to mix.

  3. 3

    Combine with cream sauce. Spoon into shells or ramekins.

  4. 4

    Broil until golden. Serve hot.

Tags

frenchsherryelegantcrabmushroomscream sauceamerican