All Good Recipes - Cook delicious culinary delights meals for your family and friends in your own kitchen!

Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

ABCDEFGHIJKLMNOPQRSTUVWXYZ123456789



Crab-Stuffed Crepes



* Exported from MasterCook *

CRAB-STUFFED CREPES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Seafood Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPES-----
3 Egg -- beaten
1 1/2 c Milk
2 T Butter or margarine,melted
1 c Flour
1/2 t Salt
1 c Swiss cheese -- grated
-----CRAB FILLING-----
1/2 c Butter or margarine
1/2 c Scallion -- minced
2 lb Crabmeat, lump
Salt -- to taste
White pepper -- to taste
1 pn Garlic powder (opt)
1/2 c Dry vermouth
-----SWISS CHEESE SAUCE-----
2/3 c Dry vermouth
1/4 c Cornstarch
1/4 c Milk
4 c Heavy cream
Salt -- to taste
White pepper -- to taste
1 1/2 c Swiss cheese -- grated

Crepes: Place eggs, milk and butter in blender; add flour and blend
about 1 minute, until smooth. Refrigerate batter at least 2 hours
and as long as 12 hours before making crepes. To cook crepes, pour 3
tablespoons batter into greased, heated crepe pan or small skillet;
cook until done on one side (it is not necessary to cook crepes on
both sides). To assemble crepes, blend half the Crab Filling with
the Swiss Cheese Sauce; correct seasoning. Place a large spoonful
crab mixture on each crepe and roll; place seam side down in two
buttered large rectangular glass baking dishes. Spoon remaining crab
mixture over crepes; sprinkle with grated cheese and dot with butter.
Bake uncovered in preheated 400'F. oven 20 minutes, until hot and
bubbly. This dish may be frozen or refrigerated before serving; if
chilled, remove from refrigerator 30 minutes before baking.

Crab Filling: Melt butter in skillet; stir in green onions and
crabmeat. Mix lightly and cook a few minutes; add seasonings. Add
vermouth and boil rapidly until liquid is almost evaporated. Scrape
from skillet into bowl; reserve.

Swiss Cheese Sauce: Blend cornstarch and milk; reserve. Put
vermouth in same skillet that filling was cooked in; boil rapidly
until vermouth is reduced to 2 tablespoons. Remove from heat; stir
in cornstarch and milk mixture. Return skillet to low heat and add
cream slowly, along with salt and pepper; cook several minutes until
slightly thickened. Stir in cheese and cook until melted and
well-blended; correct seasoning.

NOTE: This recipe makes enough crepes to fill two baking dishes.



- - - - - - - - - - - - - - - - - -



Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics  |  All Good Tabs  |  Partner Sites

© 2024 All Good Recipes. All Rights Reserved.
www.all-good-recipes.com