Shrimp-Crab Crepes in Wine-Cheese Sauce

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Although many steps, this dish is really quite easy to prepare and can be made ahead. Not for the diet-conscious, but this luscious meal is well worth the extra effort and calories for a splurge or special occasion! Adapted from a Southern Living recipe collected long ago. Lobster, scallops, or fish may be substituted as some of the seafood. Serve crepes in cheese sauce individually for a lovely presentation at a brunch, luncheon or dinner party. The Shrimp Crab filling could be spooned in pre-baked mini-pastry shells for an outstanding appetizer.

Ingredients Nutrition

Directions

  1. *** CREPES: (Yield: about 18-24 crepes).
  2. In large bowl, add flour, salt and Splenda, stirring to mix.
  3. Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
  4. Cover and refrigerate at least 1 hour or up to 2 days.
  5. 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.
  6. 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.
  7. Crepe should be as thin as possible.
  8. Cook about 1 minute until bottom is lightly browned.
  9. Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
  10. Remove crepe from pan and place on waxed paper.
  11. Repeat process for each crepe, stacking them as they cool.
  12. Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
  13. Remove from refrigerator 30 minutes before filling.
  14. *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
  15. In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
  16. In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
  17. Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
  18. While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
  19. Boil 1 minute or until sauce thickens. Reduce heat to simmer.
  20. Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
  21. *** FILLING:.
  22. On medium-high heat, melt butter in skillet.
  23. Add onions and saute 2 minutes.
  24. Add shrimp and saute about 1 minute.
  25. Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
  26. Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
  27. Add crabmeat to sauce and gently stir to mix.
  28. *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
  29. 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.
  30. Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
  31. Cover with foil and bake at 450°F about 20 minutes or until heated through.
  32. Place crepes on each plate and sprinkle with Spring Onion slices.
  33. *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
  34. Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
  35. When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
  36. Bake at 450°F 20-30 minutes or until heated through.
  37. While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
  38. *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
  39. Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
  40. *** 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.
  41. *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.
Most Helpful

5 5

My Sis, Mom, and I made these most lusciously wonderfull Crepes! We made them with lobster and crab.This is a meal to be shared with those you love during special occasions.There was nine of us 2 where children and we all loved them. This most definitely will be made again.

5 5

Oh my gosh! Yum! One question, what is the Old Bay seasoning? I did not use it. I just used what I had and made the best of it, all crab and no shrimp. Delicious! It was something that I could make in steps. Crepes in the morning, sauce in the evening.

5 5

This recipe is a little work intensive, as BeachGirl says, but the end product is well worth the effort. And if you break the three parts down and do one part at a time, it's really not too bad. I fixed the crepes in the morning, and then did the sauce and filling in the afternoon. They taste sensational!