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–+ servings
Coquilles St. Jacques
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Servings 4
Calories 410 kcal

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
Keyword baked seafood, coquille st jacques, crab and shrimp, creamy seafood, french classic, seafood gratin, special occasion dish, vintage recipe
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