Title: Seafood Coquilles St. Jacques
Categories: Entree Seafood Southern
Yield: 6 Servings

3/4	lb	Shrimp; cooked and peeled
3/4	lb	Crabmeat, lump
6		Shallots (or green onions); chopped
12		Mushroom buttons;choppd fine
1/4	lb	Butter (or marg.)
4	tb	Flour, all-purpose
1	c	Cream, heavy
1/3	c	Water
2		Egg yolks
1 1/2	c	Wine, dry white
1		Lemon; juice of
		Salt; to taste
		Pepper; to taste
2	ds	Tabasco sauce
		Cheese, Parmesan; grated
		Breadcrumbs, fine dry

Saute shrimp, crabmeat, shallots, and mushrooms lighlty in hot melted butter (be careful not to burn butter). Sprinkle flour into mixture and toss gently as not to break up crabmeat (do not let flour brown).

Combine cream and water; heat and add to seafood mixture. Stir gently until mixture thickens. Beat egg yolks and add to mixture; stir in thoroughly, but gently. Add white wine and juice of lemon. Add salt and pepper to taste; add Tabasco sauce. Let simmer until thick, stirring constantly. Remove from heat, and let cool slightly.

Place mixture in lightly greased individual casserole dishes or ungreased coquille shells. Sprinkle dishes with grated Parmesan cheese and breadcrumbs and glaze under broiler or in oven until brown.

SOURCE: Southern Living Magazine, December, 1972. Typed for you by Nancy Coleman.

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