No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup crabmeat crepes |
||
| Calories 173 | ||
| Calories from Fat 106 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 100mg | 4% | |
| Potassium 179mg | 5% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.9g | ||
| Protein 5.0g | 10% | |
people who like this recipe also like:
By: Miss Annie
Spinach, Asparagus, and Strawberry Salad
By: Barb Gertz
By: Mirj
Spinach, Apple and Pecan Salad
By: Sharlene~W
Ingredients
- 2 tablespoons butter
- 1 tablespoon minced onion or minced shallot
- 2 tablespoons flour
- 1 1/2 cups half-and-half
- 1 cup crabmeat
- 1/4 cup sherry wine
- 1 can sliced mushroom
- 16 crepes
- 1/4 cup grated parmesan cheese
- 1/4 cup grated gruyere cheese
- 1/4 cup slivered almond
Directions
1
Melt butter, add shallots and saute until yellow.2
Add flour and cook until bubbly, add half and half.3
cook until thick and smooth.4
Add crabmeat, mushrooms and sherry to half of the sauce.5
Spoon part of the crabmeat mixture into each crepe.6
(roll up each crepe) Place in buttered shallow casserole.7
Cover with remaining sauce.8
Sprinkle with cheese and slivered almonds.9
Bake 350 degrees for 30 minutes.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Andrea in NH
On Mar 12, 2006
Great crab crepes. I used FF evaporated milk in place of the half-and half. Used swiss, had no gruyere, and added some tarragon. Served this on wheat crepes.
From: Renee Gahan
On Feb 19, 2006
Fantastic! I just served it last night to my guests. I just put the oven on broil to let it brown on top a little. I also used a variety of mushrooms. Very straight forward, elegant, and delicious.
From: Sudie
On Jan 11, 2003
This was superb. I used evaporated milk instead of the cream, and reduced fat Swiss grated over the top, plus the parmesan. Otherwise followed the recipe exactly, and you would never know the fat was reduced, it tasted very rich and very good. Thank you!
From: Jann Edwards
On Feb 27, 2006
Outstanding recipe! I used 2 pouches of (drained) Chicken of the Sea Premium Crab, shallots, freshly grated parmesan, and swiss cheese (no Gruyere in the house). I left off the slivered almonds, personal preference. Half the sauce, came out to be ~3/4 cup which was plenty for the filling, leaving enough sauce to cover about 8 crepes. I might double the sauce next time, just because it was soooo good. I did add some salt and pepper to the cream sauce.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved