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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%
detailed view... how is this calculated?

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Crab Crepes

Recipe #13298 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: gail coburn
Oct 27, 2001

Crab Crepes from an "old" family friend. Delicious !!!

SERVES 8 (change servings and units)

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.

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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.

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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.

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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!

2 people found this review helpful

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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.

1 person found this review helpful

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