To make crepes: combine milk, egg, flour and salt; beat until smooth.
Use crepe maker or fry crepes, one at a time, in lightly greased 6 or 7-inch skillet, using 3 tablespoonsful batter for each crepe.
Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan.
Cook until lightly browned on both sides, turning once.
Stack and keep warm while preparing filling.
To make filling: combine crabmeat, celery onion, salad dressing, pimento, curry powder, lemon juice and Worcestershire sauce; mix carefully.
Spread an equal amount of filling over each crepe; roll up.
Arrange filled crepes on heat-proof platter.
Cover with aluminum foil, crimping foil to edges of platter.
Bake at 350° F about 15 minutes or until well heated.
Prepare sauce while crepes are heating.
To make sauce: combine soup, milk, shrimp and lemon juice.
Warm to serving temperature over low heat, stirring constantly
To serve: Uncover platter and pour sauce over crepes.