Hot Crabmeat and Heart of Palm En Coquilles Recipe

"This is best served hot. If you want to stretch the dish, add some shrimp, halved lengthwise or some bay scallops. It seems we always have people always dropping by, so I sometimes have to "stretch" a dish! If you add shrimp or scallops you will have more servings and need more coquille serving pieces."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (76.8 g)
Calories 146.1
Total Fat - 10 g
Saturated Fat - 5.1 g
Cholesterol - 26.8 mg
Sodium - 394.9 mg
Total Carbohydrate - 8.3 g
Dietary Fiber - 0.3 g
Sugars - 1.9 g
Protein - 5.9 g
Calcium - 59.6 mg
Iron - 1.1 mg
Vitamin C - 0.4 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 375º.

Step 2

Melt 1 tablespoon butter in a heavy skillet. Sauté the shallots and mushrooms, covered, until tender. Remove and set aside.

Step 3

Melt remaining butter. 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. (If you use salted chicken stock, omit the salt).

Step 4

Drain the hearts of palm and cut into quarters. Mix into the sauce, then add the sautéed shallots and mushrooms. Fold in the crabmeat. Divide among six coquille shells and top with a mixture of breadcrumbs and cheese.