Crabe En Coquille
This recipe consists of crab in cream sauce, delicately flavored with tarragon and a touch of Cognac. Photo courtesy Miller’s Select Crabmeat.



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April 2010
Updated June 2010

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Crabe En Coquille

Plus 9 Other Crab Recipes

Enjoy these crab recipes courtesy of Miller’s Select Premium Crab. Read our review of Miller’s Select. This is Page 6 of a 10-page article. Click on the black links below to visit other recipes.


Crabe En Coquille

Made with scallops instead of crab, this dish is known as Coquilles Saint-Jacques.


  • 3 cans Miller’s Select Jumbo Lump Crab Meat
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon fresh-grated nutmeg
  • 1/4 cup whipping cream
  • 3 tablespoons shallots, finely chopped
  • 2 tablespoons Cognac
  • 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried)
  • 4-6 scallop shells or heatproof ramekins
  • Salt and freshly ground pepper to taste
  • Grated Gruyère or Swiss cheese


  1. Preheat oven to 400°F. Melt half the butter and add flour, stirring with a wire whisk. Add milk and stir vigorously. When sauce has thickened, add salt, pepper and nutmeg.
  2. Melt remaining butter in a saucepan and cook shallots briefly. Stir Cognac and tarragon into the shallots, then add crab and heat briefly without breaking lumps.
  3. Add half the sauce to the crab and fill shells evenly with crab mixture. Grate cheese on top of crab mixture.
  4. Place in oven and bake for 5 minutes. Heat remaining sauce and spoon over the individual shells; garnish with whole tarragon sprigs.
  5. Serve with Chardonnay or white Burgundy.



Continue To Page 7: Hot Crab & Artichoke Dip

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Recipes courtesy Miller’s Select Crabmeat. All other material

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