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.
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