Crab Crepes

Submitted by gail coburn

"Crab Crepes from an "old" family friend. Delicious !!!"

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 tablespoons butter
• 1 tablespoon minced onions or 1 tablespoon minced shallot
• 2 tablespoons flour
• 1 1⁄2 cups half-and-half
• 1 cup crabmeat
• 1⁄4 cup sherry wine
• 1 can sliced mushroom
• 16 crepes
• 1⁄4 cup grated parmesan cheese
• 1⁄4 cup grated gruyere cheese
• 1⁄4 cup slivered almonds

directions

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

Reviews

[chia2160]

i made this recipe, added shrimp and scallops,used fresh mushrooms sauted in butter, added tarragon, yummy! omitted the almonds, 5 stars all the way!!

 

[sparkledsneakers]

This recipe was okay. I used Alton Brown's crepe recipe (it's my default) and I followed the crab recipe as written, except I did not have gouda cheese, so I substituted swiss. I found it to be rather bland. It needs something extra to give it some umph and to tie in all the flavors. I won't be making it again.

 

[Terriyaki 2]

Yum! These were great and super easy! I made my favorite crepe recipe. Fresh Dungeness crab (the BEST crab!) on sale for $4.99 lb. Was a wonderful dinner and I will make it again for sure. Thank you for sharing, Gail. :)

 

[Andrea in NH]

Great crab crepes. I used FF evaporated milk in place of the half-and half. Used swiss, had no gruyere, and added some tarragon. Served this on wheat crepes.

 

[Jann Edwards]

Outstanding recipe! I used 2 pouches of (drained) Chicken of the Sea Premium Crab, shallots, freshly grated parmesan, and swiss cheese (no Gruyere in the house). I left off the slivered almonds, personal preference. Half the sauce, came out to be ~3/4 cup which was plenty for the filling, leaving enough sauce to cover about 8 crepes. I might double the sauce next time, just because it was soooo good. I did add some salt and pepper to the cream sauce.