Seafood Coquille (Holiday Menus for Family)

 

            You can fill the baking shells early in the day, then cover and refrigerate. When you're ready to serve, broil about 5 minutes until mixture is heated through.

For 6 servings

• ½ cup chopped onion
• 1 clove garlic, crushed
• ½ cup margarine or butter
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups milk
• ½ cup sauterne wine
• 1 can (6½ ounces) crabmeat, drained and cartilage removed
• 1 cup cooked peeled medium or small shrimp
• 6 tablespoons shredded swiss cheese

1. Cook onion and garlic in margarine in 1½ quart saucepan, stirring occasionally, until onion is tender ; stir in flour, salt and pepper.
2. Cook over low heat, stirring constantly, until bubbly ; remove from heat.
3. Stir in milk and wine, heat to boiling, stirring constantly ; boil and stir 1 minute.
4. Stir in crabmeat and shrimp.
5. Divide mixture among 6 baking shells or 6-ounce ramekins ; top each with 1 tablespoon Swiss cheese.
6. Set oven control to broil.
7. Broil with tops 4 to 5 inches from heat 3 to 4 minutes or until cheese is golden.

BON APPÉTIT