CRAB CREPES
This is delicious on spring or summer evening with a green salad on the side.
Provided by KerriJ
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 2h50m
Yield 8
Number Of Ingredients 19
Steps:
- Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
- Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
- Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
- Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
- Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
- Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
- Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 37.7 g, Cholesterol 234 mg, Fat 33.4 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 19.9 g, Sodium 699.4 mg, Sugar 3.8 g
CRAB AND SHRIMP CREPES WITH MORNAY SAUCE
This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.
Provided by Dawn399
Categories Crab
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 479.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 169.4, Sodium 671.9, Carbohydrate 29.1, Fiber 1.4, Sugar 1.8, Protein 15.1
SEAFOOD CREPES
Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg
CRAB CREPES
Make and share this Crab Crepes recipe from Food.com.
Provided by gail coburn
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
CRAB-STUFFED CREPES
Crab-stuffed crepes have a creamy, decadent crab seafood filling and luscious lemon cheese sauce. This crab filling for crepes is quick and easy to prepare so you can have this special meal ready in no time.
Provided by Erica
Categories Main Course
Time 40m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 445 kcal, Fat 36 g, Carbohydrate 10 g, Protein 24 g, SaturatedFat 17 g, Cholesterol 154 mg, Sodium 698 mg, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
STUFFED CRAB
Steps:
- In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
- Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
- Preheat oven to 375 degrees F.
- When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
- Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
CRAB-STUFFED CELERY
Convenient canned crab and flavored cream cheese combine to turn ordinary celery sticks into special appetizers. I keep this recipe's ingredients on hand for anytime snacking. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe mixture into celery sticks. Store in the refrigerator.
Nutrition Facts : Calories 126 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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