| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Finely chopped onion |
| 1/2 |
c |
Sliced mushrooms |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Chicken bouillon powder |
| 1 1/2 |
c |
Milk |
| 4 |
oz |
Canned broken shrimp,drained |
| 1/4 |
lb |
Scallops, cooked & cut up |
| 12 |
|
Crepes |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 4 3/4 |
oz |
Crabmeat,drained cartilage removed |
|
|
Grated medium Cheddar cheese for garnish |
INSTRUCTIONS
CRAB SAUCE
Melt butter in large saucepan. Add onion and mushrooms. Saute until soft.
Mix in flour, salt, pepper and bouillon powder. Stir in milk until it
boils and thickens. Remove from heat. Add shrimp and scallops. Stir.
Divide mixture among crepes spooning lengthwise near center. Roll. Place
seam side down in baking dish large enough to hold in single layer.
(Crab Sauce):
Melt butter in saucepan. Mix in flour and salt. Stir in milk until it
boils and thickens. Add crab. Stir and heat through. Add more milk if
too thick. Spoon over crepes. Sprinkle with cheese. Cover. Bake in 350°F
oven for about 15 to 20 minutes until hot. Serves 6 people, 2 crepes each.
Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main
Courses
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,
1999
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