Crab Crepes Food

CRAB CREPES

Steps:

• Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
• Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
• Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
• Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
• Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

SEAFOOD CREPES

Steps:

• In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
• In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
• Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
• Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

SEAFOOD CREPES

Steps:

• For crepes;.
• Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
• In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
• In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

CRAB CREPES

Steps:

• Melt butter, add shallots and saute until yellow.
• Add flour and cook until bubbly, add half and half.
• cook until thick and smooth.
• Add crabmeat, mushrooms and sherry to half of the sauce.
• Spoon part of the crabmeat mixture into each crepe.
• (roll up each crepe) Place in buttered shallow casserole.
• Cover with remaining sauce.
• Sprinkle with cheese and slivered almonds.
• Bake 350 degrees for 30 minutes.

KING CRABMEAT CREPES WITH BECHAMEL CREAM GRATIN

Steps:

• Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
• Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
• In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.
• On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.
• Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.

SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE

Steps:

• *** CREPES: (Yield: about 18-24 crepes).
• In large bowl, add flour, salt and Splenda, stirring to mix.
• Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
• Cover and refrigerate at least 1 hour or up to 2 days.
• To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
• Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
• Crepe should be as thin as possible.
• Cook about 1 minute until bottom is lightly browned.
• Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
• Remove crepe from pan and place on waxed paper.
• Repeat process for each crepe, stacking them as they cool.
• Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
• Remove from refrigerator 30 minutes before filling.
• *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
• In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
• In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
• Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
• While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
• Boil 1 minute or until sauce thickens. Reduce heat to simmer.
• Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
• *** FILLING:.
• On medium-high heat, melt butter in skillet.
• Add onions and saute 2 minutes.
• Add shrimp and saute about 1 minute.
• Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
• Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
• Add crabmeat to sauce and gently stir to mix.
• *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
• Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
• Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
• Cover with foil and bake at 450°F about 20 minutes or until heated through.
• Place crepes on each plate and sprinkle with Spring Onion slices.
• *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
• Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
• When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
• Bake at 450°F 20-30 minutes or until heated through.
• While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
• *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
• Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
• *** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
• *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.