Coquilles of Crabmeat and Shrimp in Cream Sauce
Unknownpage 5
Ingredients
- 6 Tablespoons Butter
- 8 Ounce Bottle Clam Juice
- 1 Egg Yolk
- Salt, to taste
- 1 Pound Shrimp, cooked, peeled
- 4 Tablespoons Butter, melted
- 6 Tablespoons Flour
- 1/4 Cup Sherry
- 1 Cup Heavy Cream
- 1 Pound Crabmeat
- 1 Cup Fine Dry Breadcrumbs
Instructions
Melt the 6 tablespoons butter in a saucepan over low heat. Add flour and stir to a smooth paste. Cook for 1 to 2 minutes, stirring occasionally. Add the clam juice gradually, stirring to blend. Cook over low heat until sauce begins to thicken. Add sherry and blend. Beat the egg yolk in a small bowl. Spoon in 2 Tablespoons of the hot sauce and mix well. Pour the egg mixture into the sauce, stirring constantly. Add cream and salt and continue to cook over very low heat, until sauce is thick. Remove from heat and mix in crab and shrimp. Pile mixture in coquille shells. Mix the breadcrumbs with the melted butter and sprinkle them over the top of each shell. Bake 10 to 15 minutes until lightly browned in a preheated 350 degree oven. Serves 4.