Coquille St. Jacques is a beloved French-inspired seafood dish that has become a staple at elegant dinners and festive gatherings. This rich and creamy bake combines tender crab and shrimp with a luscious cream sauce enhanced by white wine, Parmesan, Swiss cheese, and a splash of hot pepper sauce. Traditionally served in scallop shells, this dish delivers a luxurious blend of flavors and textures, making it perfect for entertaining or celebrating special occasions.
Ingredients
- 1 can crab meat (or 1 lb fresh crab)
- 1 lb shrimp (boiled, drained)
- 2 tbsp butter
- 2 tbsp white wine
- ½ tsp hot pepper sauce
- 2 tsp lemon juice
- 2 tbsp flour
- 1 tsp salt
- 1 cup light cream
- 2 egg yolks (lightly beaten)
- ½ cup Parmesan cheese (grated )
- ½ cup Swiss cheese (grated )
- paprika (optional, for garnish)
Instructions
Step 1: Prepare the Shrimp and Crab
- Boil shrimp in lightly seasoned water.
- Drain and set aside.
- Drain crab meat thoroughly.
Step 2: Make the Sauce Base
- Melt butter in a saucepan.
- Stir in hot pepper sauce, flour, and salt until smooth.
Step 3: Add Cream and Thicken
- Gradually add light cream, whisking continuously until smooth and thickened.
Step 4: Incorporate Egg Yolks and Cheese
- Beat egg yolks lightly and stir into the sauce.
- Add Parmesan and Swiss cheese, mixing until melted and creamy.
Step 5: Combine Seafood and Flavorings
- Stir in white wine, lemon juice, shrimp, and crab meat.
Step 6: Assemble and Bake
- Spoon mixture into buttered scallop shells or a small baking dish.
- Sprinkle with paprika.
- Bake at 350°F (175°C) for 15–20 minutes, or until golden brown and bubbly.
Tips
- Use fresh crabmeat and shrimp for best flavor and texture.
- If using canned crab, drain very well to avoid watering down the sauce.
- Serve in traditional scallop shells or small gratin dishes for classic presentation.
- Add sautéed mushrooms or shallots for an earthier flavor.
- Substitute Gruyère for Swiss cheese for a deeper French flavor.
- A pinch of nutmeg in the cream sauce adds warmth and authenticity.
- Do not overcook shrimp before mixing into sauce, they will cook more in the oven.
- Broil briefly at the end for extra golden-brown tops.
- A splash of dry vermouth may replace white wine if desired.
- Serve with crusty bread or a light green salad to balance richness.
Nutrition
Calories: 410kcalCarbohydrates: 7gProtein: 30gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 620mgPotassium: 340mgSugar: 1gVitamin A: 900IUVitamin C: 5mgCalcium: 210mgIron: 2mg
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