Crab Crepes Rosemary Recipe
A truly magical recipe for Crab Crepes Rosemary not only looks nice but also tastes great! This Crab Crepes Rosemary is so tasty that I cannot resist serving it as a Side Dish often. Made with Seafood, Crab Crepes Rosemary is a mouth-watering dish. The first taste of this delightful Crab Crepes Rosemary from the Canadian cuisine is enough to addict you to it for life! Once you try preparing this Crab Crepes Rosemary, I am sure you will be making it again!.
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.
