Crab Filled Crepes Recipes

CRAB-STUFFED CREPES

Steps:

• Heat oven to 400°F.
• In a small skillet, heat the butter on high heat. Add the onion and garlic and cook, stirring regularly, until garlic is fragrant and onion is translucent. Transfer to a mixing bowl using a rubber spatula to get all the butter too.
• To the mixing bowl with the onion mixture, add the remaining ingredients for the crab filling, adding the crab gently in last.
• Fill the center of each crepe with crabmeat mixture (scant 1/4 cup each). Roll crepes up and place in a 13x9 baking dish.
• Bake at 400˚F for 15 minutes or until heated through and edges of crepes are just a little crispy.
• While the crepes are cooking, melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat for 2 minutes.
• Slowly pour in the milk, whisking constantly. Heat on medium-low heat, stirring constantly, ~5-10 minutes until thickened.
• Remove from the heat. Stir in salt and cheddar until melted and smooth. Add the lemon juice.
• Serve the Lemon Cheese Sauce drizzled over the Crab Crepes.

CRAB CREPES

Steps:

• Melt butter, add shallots and saute until yellow.
• Add flour and cook until bubbly, add half and half.
• cook until thick and smooth.
• Add crabmeat, mushrooms and sherry to half of the sauce.
• Spoon part of the crabmeat mixture into each crepe.
• (roll up each crepe) Place in buttered shallow casserole.
• Cover with remaining sauce.
• Sprinkle with cheese and slivered almonds.
• Bake 350 degrees for 30 minutes.

KING CRABMEAT CREPES WITH BECHAMEL CREAM GRATIN

Steps:

• Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
• Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
• In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.
• On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.
• Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.

SEAFOOD CREPES

Steps:

• In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
• In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
• Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
• Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE

Steps:

• Make crepes---------.
• Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
• Cover batter and set aside for 30 minutes.
• Heat cooking oil in pan.
• Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
• Turn and cook other side.
• Repeat with remaining batter.
• Place crepes between pieces of waxed paper to keep from sticking together.
• Set aside.
• Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
• For Mornay sauce-----------.
• In a small saucepan, melt butter and blend in Flour.
• Stir in milk.
• Cook, stirring constantly, until sauce thickens.
• Add cheese and blend well.
• Add egg yolk mixture and blend well.
• Season with salt and pepper and remove from heat.
• For Crepe mixture----------.
• Butter a large shallow baking dish.
• In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
• Stir in seafood.
• Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
• Stir together until heated through.
• Spoon 2 tablespoons of mixture into middle of crepe and roll up.
• Place seam side down in buttered baking dish.
• Repeat with remaining crepes.
• Top with remaining sauce and Parmesan cheese.
• Bake for 15 minutes until sauce is warm and bubbly.

SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE

Steps:

• *** CREPES: (Yield: about 18-24 crepes).
• In large bowl, add flour, salt and Splenda, stirring to mix.
• Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
• Cover and refrigerate at least 1 hour or up to 2 days.
• To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
• Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
• Crepe should be as thin as possible.
• Cook about 1 minute until bottom is lightly browned.
• Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
• Remove crepe from pan and place on waxed paper.
• Repeat process for each crepe, stacking them as they cool.
• Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
• Remove from refrigerator 30 minutes before filling.
• *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
• In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
• In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
• Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
• While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
• Boil 1 minute or until sauce thickens. Reduce heat to simmer.
• Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
• *** FILLING:.
• On medium-high heat, melt butter in skillet.
• Add onions and saute 2 minutes.
• Add shrimp and saute about 1 minute.
• Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
• Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
• Add crabmeat to sauce and gently stir to mix.
• *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
• Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
• Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
• Cover with foil and bake at 450°F about 20 minutes or until heated through.
• Place crepes on each plate and sprinkle with Spring Onion slices.
• *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
• Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
• When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
• Bake at 450°F 20-30 minutes or until heated through.
• While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
• *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
• Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
• *** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
• *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.