Ingredients
- 2 1/2 tablespoons butter
- 3 or 4 shallots, chopped finely
- 4 ounces mushrooms, fresh, chopped fine
- 2 tablespoons flour
- 1/2 cup milk
- 1/2 cup chicken stock
- Salt and white pepper to taste
- 8 ounces hearts of palm (1 can)
- 1 pound lump crabmeat, picked through
- 6 tablespoons bread crumbs, dry, fine
- 3 tablespoons Parmesan cheese, grated
- Parsley, chopped to garnish (optional)
How to Make
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Step 1: Preheat the oven to 375º.
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Step 2: Melt 1 tablespoon butter in a heavy skillet. Sauté the shallots and mushrooms, covered, until tender. Remove and set aside.
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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).
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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.
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Step 5: Bake until slightly brown. Sprinkle with parsley if desired.
Tips & Variations
- Coquille Serving Dishes
We hope you enjoy this recipe!
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