Deviled Crab Crepes

Category: Fish & Seafood


Crepe Batter:
3 eggs
2 cup flour
1/4 cup melted butter
1/4 tsp. salt
2 cup milk

Crab Mixture:
1/2 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
2 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
2 Tbsp. chili sauce
2 Tbsp. minced parsley
2 or 3 dashes hot pepper sauce (to taste)
3 cup milk
2 eggs (beaten)
1 lb. lump crabmeat
20 to 22 cooked crepes
3 Tbsp. melted butter
Havarti cheese (shredded)


Crepe Batter: Combine ingredients in a blender jar, blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. These freeze very well. Makes 20 to 22 crepes.

Crab Mixture: Cook onions in 1/2 cup butter until tender. Stir in flour, mustard, Worcestershire sauce, salt, chili sauce, parsley and hot pepper sauce. Add milk: cook over low heat, stirring constantly, until thickened. Stir a small amount of hot mixture into beaten eggs, the return egg mixture to pan. Cook stirring for several minutes. Add crab meat. Fill crepes with crab meat mixture, fold over. Brush filled crepes with melted butter or add Havarti cheese on top. Heat in 350 degree oven for 10 to 15 minutes. Makes 20 to 22 crepes.

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