Crab Crepes

gail coburn's Note:

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 2 tablespoons butter
• 1 tablespoon minced onions or 1 tablespoon minced shallot
• 2 tablespoons flour
• 1 ½ cups half-and-half
• 1 cup crabmeat
• ¼ cup sherry wine
• 1 can sliced mushroom
• 16 crepes
• ¼ cup grated parmesan cheese
• ¼ cup grated gruyere cheese
• ¼ cup slivered almond

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

[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.

[Renee Gahan]

Fantastic! I just served it last night to my guests. I just put the oven on broil to let it brown on top a little. I also used a variety of mushrooms. Very straight forward, elegant, and delicious.