SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE
Although many steps, this dish is really quite easy to prepare and can be made ahead. Not for the diet-conscious, but this luscious meal is well worth the extra effort and calories for a splurge or special occasion! Adapted from a Southern Living recipe collected long ago. Lobster, scallops, or fish may be substituted as some of the seafood. Serve crepes in cheese sauce individually for a lovely presentation at a brunch, luncheon or dinner party. The Shrimp Crab filling could be spooned in pre-baked mini-pastry shells for an outstanding appetizer.
Provided by BeachGirl
Categories Crab
Time 1h15m
Yield 16-20 crepes, 8 serving(s)
Number Of Ingredients 23
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.
SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 28
Steps:
- Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
- To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
- Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
- Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.
CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 30
Steps:
- Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
- Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
- Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
- Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
- To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
- Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.
ELEGANT SEAFOOD CREPES
Homemade crepes wrapped around a creamy mixture of shrimp and crabmeat do, indeed, make for some very Elegant Seafood Crepes.
Provided by My Food and Family
Categories French Food
Time 1h
Yield Makes 8 servings, 1 crepe each.
Number Of Ingredients 11
Steps:
- Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.
- Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.
- Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 220 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
SEAFOOD CREPES BEARNAISE
"This family favorite is a great treat on chilly nights. It's warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls." Kristy Barnes-Armstrong - Marysville, Washington
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling., Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 637 calories, Fat 40g fat (25g saturated fat), Cholesterol 320mg cholesterol, Sodium 1059mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.
SEAFOOD CREPES
Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg
SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Spray a 9x12-inch baking dish with cooking spray.
- Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
- Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
- Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
- Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
- Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
CRAB CREPES
This is delicious on spring or summer evening with a green salad on the side.
Provided by KerriJ
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 2h50m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 37.7 g, Cholesterol 234 mg, Fat 33.4 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 19.9 g, Sodium 699.4 mg, Sugar 3.8 g
SHRIMP CREPES
Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 45m
Yield 8 servings (16 crepes).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.
Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
More about "shrimp crab crepes in wine cheese sauce food"
CRAB AND SHRIMP CREPES WITH MORNAY SAUCE RECIPE
From food.com
5/5 (29)Category CrabAuthor NatatiaCalories 480 per serving
SHELLFISH CRêPES IN WINE-CHEESE SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Published 2001-01-02Servings 12
- Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt, and pepper.
- Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each Crêpe.
- Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over Crêpes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter.
CRAB CREPES WITH SHRIMP SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
CRêPES WITH LOBSTER, CRAB AND SHRIMP | METRO
From metro.ca
SHRIMP AND CRAB CREPES RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
10 BEST SEAFOOD CREPES WITH CREAM SAUCE RECIPES - YUMMLY
From yummly.com
SHRIMP AND CRAB CREPES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRAB CREPES WITH SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRêPES WITH LOBSTER, CRAB AND SHRIMP | METRO
From api.metro.ca
SEAFOOD CASSEROLE RECIPE WITH SHRIMP AND CRABMEAT
From thespruceeats.com
CRAB AND SHRIMP CREPES BEST RECIPES
From recipesforweb.com
DELECTABLE SEAFOOD CREPES | FRENCH CREPE RECIPES | CRAB CREPES
From cookingnook.com
SHRIMP CREPES WITH WINE SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE RECIPE - FOOD.COM
From pinterest.co.uk
A GRADUATION DINNER FEATURING SEAFOOD CREPES IN MORNAY SAUCE
From sweetandcrumby.com
38 COOL SEAFOOD CREPES IDEAS - PINTEREST
From pinterest.ca
SHRIMP AND SCALLOP CREPES - CREPES - WORLDRECIPES.ORG
From worldrecipes.org
CRAB MEAT OR SHRIMP CREPES - ALAMARRA
From alamarra.com
CRAB AND SHRIMP CREPES WITH MORNAY SAUCE - NATURALLY SAVVY
From naturallysavvy.com
SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE RECIPE
From champsdiet.com
SEAFOOD CREPES WITH BEARNAISE SAUCE | CANADIAN LIVING
From canadianliving.com
SHELLFISH CRêPES IN WINE-CHEESE SAUCE - COOKSRECIPES.COM
From cooksrecipes.com
SEAFOOD CREPES WITH SHRIMP & LOBSTER RECIPE
From thespruceeats.com
CRAB CREPES WITH SHRIMP SAUCE - RECIPE | COOKS.COM
From cooks.com
FOODCOMBO
SHELLFISH CRêPES IN WINE CHEESE SAUCE RECIPE
From crecipe.com
SHRIMP AND CRAB PASTA IN WHITE WINE SAUCE - BESOS, ALINA
From besosalina.com
SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE RECIPE
From pinterest.com
10 BEST CRAB CREPES RECIPES | YUMMLY
From yummly.com
THYME'S CRAB AND SHRIMP CREPES RECIPE - LOS ANGELES TIMES
From latimes.com
SHRIMP AND CRAB MEAT BEGGAR'S PURSE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
SHRIMP LOBSTER AND CRAB IN WHITE WINE SAUCE - CDKITCHEN
From cdkitchen.com
CRAB-STUFFED CREPES – ERICA'S RECIPES – WITH LEMON CHEESE SAUCE
From ericasrecipes.com
CRAB CREPES WITH SHRIMP SAUCE - RECIPE | COOKS.COM
From cooks.com
SEAFOOD CREPES WITH WHITE WINE SAUCE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love