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Crab-Stuffed Crepes

 

If you're going to see your parents, entertain them with this succulent dish that is sure to make them proud of you!
139

Yield

24

servings

Prep

60

min

Cook

30

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

3 each eggs
beaten
1 ½ cup milk
2 tablespoons butter
or margarine,melted
1 cup all-purpose flour
½ teaspoon salt
1 cup swiss cheese
grated
½ cup butter
or margarine
½ cup scallions, spring or green onions
minced
2 pounds crab meat
lump
1 x salt
to taste
*
1 x white pepper
to taste
*
1 x garlic powder
optional
*
½ cup vermouth
dry
*
cups vermouth
*
¼ cup cornstarch
¼ cup milk
4 cups heavy whipping cream
1 x salt
to taste
*
1 x white pepper
to taste
*
1 ½ cup swiss cheese
grated

Directions

Crepes: Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.

To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides).

To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dish es. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.

Bake uncovered in preheated 400℉ (200℃). oven 20 minutes, until hot and bubbly. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.

Crab Filling: Melt butter in skillet; stir in green onions and crabmeat. Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape from skillet into bowl; reserve.

Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk mixture. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. Stir in cheese and cook until melted and well-blended; correct seasoning.

Note: This recipe makes enough crepes to fill two baking dishes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 30072% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 261mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 3%
Calcium 18% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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