Crab Crepes Rosemary Recipe
Ingredients
Crepes
1 tablespoon butter or margarine
4 to 6 oz. fresh mushrooms, sliced lengthwise
2 tablespoons finely chopped onion
6 tablespoons butter or margarine
1/3 cup flour
1 teaspoon crushed rosemary
1/2 teaspoon seasoned salt
Few grains pepper
1 1/2 cups chicken broth
1 1/2 cups dairy sour cream
1 tablespoon snipped parsley
3 pkgs. (6 oz. each) thawed frozen or 2 cans (7 1/2 oz. each) drained Alaska king crab meat, sliced
1 cup shredded Swiss cheese
Directions
Prepare Crepes and keep warm.
Heat 1 tablespoon butter in a large saucepan.
Add mushrooms and onion and cook until lightly browned.
Remove mushrooms from saucepan with a slotted spoon and keep warm.
Heat remaining butter in saucepan and blend in flour, rosemary, seasoned salt, and pepper.
Gradually add chicken broth, stirring constantly until smooth.
Bring to boiling; stir and cook about 2 minutes.
Remove from heat.
Blend in sour cream in small amounts, then mix in parsley, mushrooms, and crab.
Spoon about 1/4 cup filling along center of each crepe and roll up.
Arrange, overlapping side down, in a single layer in shallow baking dishes.
Top with cheese and sprinkle with paprika.
Set in a 350°F oven 10 to 15 minutes, or until cheese is melted and crepes are thoroughly heated.
Garnish with parsley.
Heat 1 tablespoon butter in a large saucepan.
Add mushrooms and onion and cook until lightly browned.
Remove mushrooms from saucepan with a slotted spoon and keep warm.
Heat remaining butter in saucepan and blend in flour, rosemary, seasoned salt, and pepper.
Gradually add chicken broth, stirring constantly until smooth.
Bring to boiling; stir and cook about 2 minutes.
Remove from heat.
Blend in sour cream in small amounts, then mix in parsley, mushrooms, and crab.
Spoon about 1/4 cup filling along center of each crepe and roll up.
Arrange, overlapping side down, in a single layer in shallow baking dishes.
Top with cheese and sprinkle with paprika.
Set in a 350°F oven 10 to 15 minutes, or until cheese is melted and crepes are thoroughly heated.
Garnish with parsley.
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