Crepes A La Crab

Course : Seafoods
Serves: 20 to 22 crepes
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 Cans crab meat
2 Cans shrimp
1/4 Cup butter or margarine
1/3 Cup chopped green onion
1 cup thinly sliced celery
1 cup chopped mushrooms
3 Tablespoon flour
1 1/3 Cup milk (I use about 1/3 cup white wine)
1/3 Cup grated Swiss cheese
1/4 Teaspoon salt
1/2 Teaspoon pepper
1 Dash nutmeg
8 medium cooked crepes
1 Cup Parmesan cheese -- finely grated
4 large eggs
1/2 Cup milk
1/2 Cup water
2 Tablespoon white wine
2 Tablespoon butter -- melted
1 cup flour
1 Teaspoon vanilla
2 Tablespoon sugar

Preparation / Directions:

Drain crab meat and shrimp, retaining liquid. Separate crab meat into chunks. Saute' onions; celery and mushrooms in butter for 2-3 minutes. Remove with slotted spoon and set aside. Stir flour into fat oil until smooth. Add milk and crab liquid; cook until thickened. Stir in cheese, salt, pepper and nutmeg. In a small bowl toss together crab meat, shrimp, onions, celery and season to taste. Spread equal amounts of filling across the center of all crepes and roll up or fold over. Place in a shallow baking dish and pour remaining sauce over the top. Sprinkle with Parmesan cheese, if desired. CREPES: Mix all ingredients in an electric blender until smooth. Allow to stand at room temperature for 30 minutes to 1 hour. Use 2 tablespoons batter for each crepe. Cook in a lightly oiled 6 inch skillet until pale brown on each side. Freeze well. flour celery butter baking powder vegetable sugar poultry nutmeg pepper berri


Nutritional Information:

5894 Calories (kcal); 237g Total Fat; (36% calories from fat); 139g Protein; 796g Carbohydrate; 1582mg Cholesterol; 3864mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes