Crepes a la Crab
Prep
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 6 ounce pkg Snow or king crab meat with juice |
| 1/4 cup butter or margarine |
| 1/3 cup chopped inions |
| 1 cup celery, thinly sliced |
| 1 cup mushrooms, chopped |
| 3 Tablespoons flour |
| 1 1/3 cup milk |
| 1/3 cup swiss cheese, grated |
| 1/4 teaspoon salt |
| 1/8 teaspoon pepper |
| 1 dash nutmeg |
| 8 crepes, cooked |
| 1 cup Parmesan cheese (optional) |
Crepes a la Crab Directions
- Thaw crab meat, retain liquid and seperate into chunks. In saucepan, saute' onions, celery and mushrooms in butter or margarine for 2 to 3 minutes. Remove with a slotted spoon and set aside.
- Stir flour into remaining butter drippings until smooth. Add milk and crab liquid. Cook until thickened.
- Stir in cheese, salt, pepper, and nutmeg in small bowl. Toss together crab, onions, celery, mushrooms and 1/2 cup of cauce. Season to taste.
- Spread equal amount of filling accross center of each crepe and roll up or fold over.
- Place in a shallow baking pan and pour remaining sauce over top. Sprinkle with Parmesean cheese if desired,
- Heat in 350 oven for 10 to 15 minutes.
- Makes 8 crepes.
Notes
