Crab-stuffed Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Meats | Swiss | Creole, Seafood | 24 | Servings |
INGREDIENTS
| 3 | Egg, beaten | |
| 1 1/2 | c | Milk |
| 2 | T | Butter or margarine, melted |
| 1 | c | Flour |
| 1/2 | t | Salt |
| 1 | c | Swiss cheese, grated |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Scallion, minced |
| 2 | lb | Crabmeat, lump |
| Salt, to taste | ||
| White pepper, to taste | ||
| 1 | pn | Garlic powder, opt |
| 1/2 | c | Dry vermouth |
| 2/3 | c | Dry vermouth |
| 1/4 | c | Cornstarch |
| 1/4 | c | Milk |
| 4 | c | Heavy cream |
| Salt, to taste | ||
| White pepper, to taste | ||
| 1 1/2 | c | Swiss cheese, grated |
INSTRUCTIONS
Crepes: Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes. To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides). To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter. Bake uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking. Crab Filling: Melt butter in skillet; stir in green onions and crabmeat. Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil rapidly until liquid is almost evaporated. Scrape from skillet into bowl; reserve. Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk mixture. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened. Stir in cheese and cook until melted and well-blended; correct seasoning. NOTE: This recipe makes enough crepes to fill two baking dishes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 149
Total Fat: 17g
Cholesterol: 67.7mg
Sodium: 154.5mg
Potassium: 71.8mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 1.2g
Protein: 6.1g