Crab And Cheese 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.

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.

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.

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.

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.

CRAB AND CHEESE CREPES

Steps:

• For Crepes: 1. In a mixing bowl, combine the milk, flour, eggs, melted butter and salt. Beat until combined. 2. Heat a lightly greased 5-inch skillet. Remove from heat. 3. Spoon in 2 tablespoons batter, lift and tilt skillet to spread batter. 4. Return to heat and brown on one side only. Invert pan over paper toweling, remove crepe. Repeat to make 18 crepes, greasing skillet occasionally. 5. Set crepes aside. Cook artichokes according to package directions drain. For Sauce: 1. In a skillet, melt the 3 tablespoons butter stir in 3 tablespoons flour, nutmeg, salt and pepper. Add the cream all at once. 2. Cook and stir for 1 minute more. Stir in the wine. Add Swiss cheese, stirring until melted. To Fill Crepes: 1. Spread 1 scant tablespoon of cream cheese over the unbrowned side of each crepe. Sprinkle each with 1 tablespoon of the crab. Fold into quarters. Arrange 3 folded crepes in each of 6 individual baking dishes. 2. Pour the sauce over crepes. Arrange artichokes around crepes. Bake in a 350 degree oven for 10 to 15 minutes or until heated through.

ELEGANT SEAFOOD CREPES

Steps:

• Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.
• Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.
• Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.