Sauteed Crab Crepes Recipe
Ingredients
| Crabmeat | 1 pound, drained, flaked | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), chopped | |
| Celery | 2 Tablespoon, minced | |
| Garlic | 1 Clove (5gm) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chopped pimiento - 1 (2-ounce) jar, drained | ||
| Dry white wine | 2 Tablespoon | |
| Parsley | 1 Tablespoon, minced | |
| Seafood seasoning - 1 teaspoon | ||
| Salt | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Dash of hot sauce | ||
| Egg | 1 | |
| Mayonnaise | 3 Tablespoon | |
| Basic Crepes - 8 (8-inch) | ||
| Mushrooms | 1/2 pound (For The Mushroom-Wine Sauce) | |
| Green onions | 2 Tablespoon, finely chopped (For The Mushroom-Wine Sauce) | |
| Butter or margarine- 1/4 cup plus 1 tablespoon , divided | ||
| All-purpose flour - 3 tablespoons | ||
| Milk | 1 1/2 Cup (16 tbs) (For The Mushroom-Wine Sauce) | |
| Dry white wine | 1/4 Cup (16 tbs) (For The Mushroom-Wine Sauce) | |
| Parsley | 1 Tablespoon, minced (For The Mushroom-Wine Sauce) | |
| Salt | 1/2 Teaspoon (For The Mushroom-Wine Sauce) | |
| Dried whole tarragon - pinch | ||
| Pepper white | 1/4 Teaspoon (For The Mushroom-Wine Sauce) | |
Directions
GETTING READY
1 Preheat the oven to 350° F.
2 Lightly grease a 13-x 9- x 2-inch baking dish.
MAKING
3 In a large skillet, melt butter and saute first 5 ingredients until vegetables are tender.
4 Remove from the heat.
5 Stir in the next 7 ingredients.
6 In a bowl, mix egg and mayonnaise.
7 Stir in the crabmeat mixture.
8 With a heaping one-fourth cup crabmeat mixture, fill each crepe.
9 Roll up, and place seam side down on the prepared baking dish.
10 Prepare the Mushroom-Wine Sauce, In a heavy skillet, melt 2 tablespoons butter.
11 Saute mushrooms and onions until tender.
12 Remove from the skillet and set aside.
13 In a heavy saucepan, melt 3 tablespoons butter over low heat.
14 Add in the flour, stirring until smooth.
15 Cook for 1 minute, stirring constantly.
16 Gradually, pour in the milk and white wine.
17 Cook over medium heat, stirring constantly, until thick and bubbly.
18 Stir in sauteed vegetables and the remaining ingredients.
19 Spoon the Mushroom-Wine Sauce over crepes arranged in the baking dish.
20 Cover and bake for 15 to 20 minutes.
SERVING
21 Serve garnished with chopped fresh parsley (optional)
1 Preheat the oven to 350° F.
2 Lightly grease a 13-x 9- x 2-inch baking dish.
MAKING
3 In a large skillet, melt butter and saute first 5 ingredients until vegetables are tender.
4 Remove from the heat.
5 Stir in the next 7 ingredients.
6 In a bowl, mix egg and mayonnaise.
7 Stir in the crabmeat mixture.
8 With a heaping one-fourth cup crabmeat mixture, fill each crepe.
9 Roll up, and place seam side down on the prepared baking dish.
10 Prepare the Mushroom-Wine Sauce, In a heavy skillet, melt 2 tablespoons butter.
11 Saute mushrooms and onions until tender.
12 Remove from the skillet and set aside.
13 In a heavy saucepan, melt 3 tablespoons butter over low heat.
14 Add in the flour, stirring until smooth.
15 Cook for 1 minute, stirring constantly.
16 Gradually, pour in the milk and white wine.
17 Cook over medium heat, stirring constantly, until thick and bubbly.
18 Stir in sauteed vegetables and the remaining ingredients.
19 Spoon the Mushroom-Wine Sauce over crepes arranged in the baking dish.
20 Cover and bake for 15 to 20 minutes.
SERVING
21 Serve garnished with chopped fresh parsley (optional)
Chef
