Sauteed Crab Crepes Recipe
Summary
Ingredients
1 pound fresh crabmeat, drained and flaked
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 tablespoons minced celery
1 clove garlic, minced
1/4 cup butter or margarine
1 (2-ounce) jar chopped pimiento, drained
1 to 2 tablespoons dry white wine
1 tablespoon minced fresh parsley
1 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon dry mustard Dash of hot sauce
1 egg, beaten
3 tablespoons mayonnaise
8 (8-inch) Basic Crepes Mushroom-Wine Sauce Chopped fresh parsley (optional)
Directions
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.
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.
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