Name: Mudbugs in the Rug (Creamed Crayfish In Crepes)
Ingredients: 3 oz Onion; medium dice; 3 oz Mushrooms; medium dice; 2 oz Butter; clarified; 3 oz Crayfish; medium dice; 3 oz Shrimp; medium dice; 3 oz Scallops; medium dice; 4 oz Dry white wine; 3 oz White sauce; thick; 2 oz Heavy cream; Lemon juice; to taste; Salt and pepper; to taste; 1 tb Chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Shelf life, Shelf3	1	servings

INGREDIENTS

3	oz	Onion; medium dice
3	oz	Mushrooms; medium dice
2	oz	Butter; clarified
3	oz	Crayfish; medium dice
3	oz	Shrimp; medium dice
3	oz	Scallops; medium dice
4	oz	Dry white wine
3	oz	White sauce; thick
2	oz	Heavy cream
		Lemon juice; to taste
		Salt and pepper; to taste
1	tb	Chopped parsley

INSTRUCTIONS

FOR THE SEAFOOD FILLING
YIELD: 4 portions of 2 crepes
Procedure:
1. Heat 10" saute pan over medium heat and add the clarified butter.
2. Add onions and mushrooms and cook until softened.
3. Add the crayfish, shrimp, and scallops and cook 2-3 minutes. Remove
mixture
to a strainer or colander with a container under to reserve the juices.
4. Add white wine and seafood juices to pan and reduce over high heat by
2/3.
5. Add white sauce, heavy cream, and seafood mixture.
6. Season to taste with lemon juice, salt and pepper and add the chopped
parsley.
7. Divide the filling equally among the 8 crepes and roll up. Bake covered
for approximately 10 minutes.
8. Serve with appropriate sauce and/or garnish.
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