Crepes with Curried Crabmeat Recipe
Landing upon a good Crepes With Curried Crabmeat recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. It is served as a delicious Main Dish. The Crepes With Curried Crabmeat is one of the most popular creations of the European Cuisine. Go ahead and get hooked! Now what did you think? I meant to this Crepes With Curried Crabmeat recipe.
Ingredients
| Butter/Margarine | 5 Tablespoon (Crabmeat Filling:) | |
| Unsifted all-purpose flour - 1/4 cup | ||
| Salt | 3/4 Teaspoon (Crabmeat Filling:) | |
| Milk | 1/2 Cup (16 tbs) (Crabmeat Filling:) | |
| King-crab meat - 1 can (7-1/2 oz), drained | ||
| Shallots or green onions - 1 teaspoon, chopped | ||
| Dry white wine | 1/2 Cup (16 tbs) (Crabmeat Filling:) | |
| Pepper | 1/8 Teaspoon (Curry powder - 1 teaspoon) | |
| Worcestershire sauce | 1/4 Teaspoon (Curry powder - 1 teaspoon) | |
| Cayenne- Dash | ||
| Milk | 1 Cup (16 tbs) (Crepes:) | |
| Sifted all-purpose flour - 3/4 cup | ||
| Salt - l/'4 teaspoons | ||
| Eggs | 2 Small (Crepes:) | |
| Egg yolk | 1 (Topping:) | |
| Salt | 1/8 Teaspoon (Topping:) | |
| Butter/Margarine | 4 Tablespoon, melted (Topping:) | |
| Lemon juice | 2 Teaspoon (Topping:) | |
| Heavy cream | 1/4 Cup (16 tbs), Whipped (Topping:) | |
| Parmesan cheese - grated | ||
Directions
GETTING READY
1. Prepare the filling by making the white sauce. Melt 4 tablespoons butter in medium saucepan. Remove from heat.
2. Add flour and 1/2 teaspoon salt; stir until smooth. Gradually stir in milk; bring to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat, and set aside.
3. In 1 tablespoon, hot butter in medium skillet, sauté shallots 1 minute.
4. Wash and separate crabmeat pieces. Add crabmeat; sauté 2 minutes longer. Add wine, curry, 1/4 teaspoon salt, the pepper, Worcestershire, and cayenne; cook over medium heat, stirring, 3 minutes. Stir in 1 cup of the white sauce just until blended. Set aside to chill till required
5. Preheat oven to 350F.
MAKING
6. Make Crepes: In medium bowl, with rotary beater, beat milk with flour and salt until smooth. Add eggs; beat until well combined.
7. Slowly heat a 5-1/2-inch skillet. Brush pan lightly with salad oil.
8. Pour about 1-1/2 tablespoons batter into skillet, tilting pan so batter covers bottom completely. Cook until nicely browned on underside. Loosen edge; turn; cook until browned on other side. Remove from pan; cool on wire rack; then stack on waxed paper.
9. Repeat with rest of batter to make 18 crepes; lightly brush pan with oil before making each.
10. Remove filling from refrigerator. Spoon 1 rounded tablespoonful onto each crepe; fold two opposite sides over filling.
11. Arrange in shallow baking dish; cover with foil. Bake 20 to 25 minutes, or until heated through.
12. Meanwhile, make Topping: In small bowl, with rotary beater, beat egg yolk with salt until foamy; gradually beat in 2 tablespoons melted butter. Mix remaining butter with lemon juice; gradually beat into egg-yolk mixture.
13. With wire whisk or rubber scraper, fold in remaining white sauce just until combined.
14. Fold in whipped cream. Uncover hot crepes.
15. Spoon topping over them; then sprinkle lightly with grated Parmesan cheese.
16. Broil, 4 to 6 inches from heat, until nicely browned.
SERVING
17. Serve hot
1. Prepare the filling by making the white sauce. Melt 4 tablespoons butter in medium saucepan. Remove from heat.
2. Add flour and 1/2 teaspoon salt; stir until smooth. Gradually stir in milk; bring to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat, and set aside.
3. In 1 tablespoon, hot butter in medium skillet, sauté shallots 1 minute.
4. Wash and separate crabmeat pieces. Add crabmeat; sauté 2 minutes longer. Add wine, curry, 1/4 teaspoon salt, the pepper, Worcestershire, and cayenne; cook over medium heat, stirring, 3 minutes. Stir in 1 cup of the white sauce just until blended. Set aside to chill till required
5. Preheat oven to 350F.
MAKING
6. Make Crepes: In medium bowl, with rotary beater, beat milk with flour and salt until smooth. Add eggs; beat until well combined.
7. Slowly heat a 5-1/2-inch skillet. Brush pan lightly with salad oil.
8. Pour about 1-1/2 tablespoons batter into skillet, tilting pan so batter covers bottom completely. Cook until nicely browned on underside. Loosen edge; turn; cook until browned on other side. Remove from pan; cool on wire rack; then stack on waxed paper.
9. Repeat with rest of batter to make 18 crepes; lightly brush pan with oil before making each.
10. Remove filling from refrigerator. Spoon 1 rounded tablespoonful onto each crepe; fold two opposite sides over filling.
11. Arrange in shallow baking dish; cover with foil. Bake 20 to 25 minutes, or until heated through.
12. Meanwhile, make Topping: In small bowl, with rotary beater, beat egg yolk with salt until foamy; gradually beat in 2 tablespoons melted butter. Mix remaining butter with lemon juice; gradually beat into egg-yolk mixture.
13. With wire whisk or rubber scraper, fold in remaining white sauce just until combined.
14. Fold in whipped cream. Uncover hot crepes.
15. Spoon topping over them; then sprinkle lightly with grated Parmesan cheese.
16. Broil, 4 to 6 inches from heat, until nicely browned.
SERVING
17. Serve hot
Chef
