Crab St. Jacques

Name: Crab St. Jacques
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. mushrooms, sliced; 1 Tbsp. margarine; 2 Tbsp. onion, finely chopped; 1/2 c. milk; 2 tsp. cornstarch; 1 Tbsp. dry sherry wine; 1 Tbsp. lemon juice; 1/4 tsp. thyme; 1/8 tsp. white pepper; 8 oz. crab meat; 1 oz. Mozzarella cheese, grated; bread crumbs

Eats Now Editorial Team · 59 kcal · Seafood

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Crab St. Jacques – a delicious recipe with mushrooms, margarine, onion, milk, cornstarch, sherry wine. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 c. mushrooms, sliced
1 Tbsp. margarine
2 Tbsp. onion, finely chopped
1/2 c. milk
2 tsp. cornstarch
1 Tbsp. dry sherry wine
1 Tbsp. lemon juice
1/4 tsp. thyme
1/8 tsp. white pepper
8 oz. crab meat
1 oz. Mozzarella cheese, grated
bread crumbs

1
Saute mushrooms and onion in margarine.
2
Blend in cornstarch. Add milk, wine and lemon juice.
3
Cook over medium heat, stirring constantly, until thickened and smooth.
4
Blend in seasonings.
5
Add crab and heat through.
6
Divide between 2 scallop shells or individual au gratin dishes.
7
Sprinkle with bread crumbs and Mozzarella cheese.
8
Broil 3 to 5 inches from heat for 3 to 4 minutes, until lightly browned.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. mushrooms, sliced, 1 Tbsp. margarine, 2 Tbsp. onion, finely chopped, 1/2 c. milk, and more.

Yes, Crab St. Jacques falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
59 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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