Crab en Coquille


1 can MILLER’S SELECT or SEA FARE JUMBO LUMP CRAB MEAT (drained)
3 tbsp. unsalted butter (divided)
1 tbsp. flour
3/4 cup milk
Salt and freshly ground pepper to taste
1/4 tsp. grated nutmeg, freshly grated if possible
2 tbsp. shallots or onion (finely minced)
1 tbsp. Cognac
2 tsp. fresh tarragon, finely chopped (or 1/2 tsp. dried)
1/4 cup each dried breadcrumbs and grated parmesan cheese (blended together)
4 crab shells, scallop shells or heat proof ramekins

Preheat broiler. Melt 1 tbsp. butter in a saucepan and add flour, stirring with a whisk for about 2 minutes. Add milk and continue to whisk until white sauce comes to a simmer. Continue to simmer, stirring constantly until sauce has thickened. Add salt, pepper, and nutmeg. Melt 1 tbsp. butter in a small sauté pan and cook shallots or onion until soft (about 3-4 minutes). Add Cognac and tarragon. Bring to a boil. Cool shallots slightly and add to the white sauce. Divide drained lump crab meat among the shells or ramekins. Spoon white sauce over the crab mixture. Top with breadcrumb and parmesan cheese mixture and dot with butter. Cook under broiler until bubbly and golden around the edges. (2-4 minutes).
 
Serves 4