Sauteed Crab Crepes Recipe




 Chopped green onion1⁄4 Cup (4 tbs)
 Chopped pimiento2 Ounce
 Minced fresh parsley1 Tablespoon
 Crabmeat1 Pound
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped green onions1⁄4 Cup (4 tbs)
 Minced celery2 Tablespoon
 Garlic1 Clove (5 gm)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Canned chopped pimiento2 Ounce
 Dry white wine2 Tablespoon
 Minced parsley1 Tablespoon
 Seafood seasoning1 Teaspoon
 Salt1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Hot sauce1 Dash
 Mayonnaise3 Tablespoon

Nutrition Facts

Serving size

Calories 327 Calories from Fat 193

% Daily Value*

Total Fat 23 g35%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 202.5 mg

Sodium 961.4 mg40.1%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.9 g7.7%

Sugars 3.9 g

Protein 23 g46.3%

Vitamin A 56.4% Vitamin C 127.8%

Calcium 16.5% Iron 9.6%

*Based on a 2000 Calorie diet


Saute first 5 ingredients in butter in a large skillet Until vegetables are tender.
Remove from heat.
Stir in the next 7 ingredients.
Combine egg and mayonnaise in a bowl; stir in crabmeat mixture.
Fill each crepe with a heaping one-fourth cup crabmeat mixture.
Roll up, and place seam side down in a lightly greased 13-x 9- x 2-inch baking dish; spoon Mushroom-Wine Sauce over crepes.
Cover and bake at 350° for 15 to 20 minutes.
Garnish with chopped fresh parsley, if desired.