25 Reviews of Crab and Shrimp Crepes With Mornay Sauce

From: Natatia

On Sep 29, 2002

This recipe is to die for... rich and elegant, completely worth the effort. I served this with stuffed artichokes and spinach salad with carmelized pecans. I substituted portabello mushrooms, added dill to the crepe batter, and added an extra cup of crab. I'm sure its fantastic either way. Thank you so much!

From: TAYLOR REID

On May 2, 2003

Absoulty fantastic, was a great hit and no one could get enough of them and everyone wanted the recipe. I have had these in several resturants that were not as great as these were. Ms. Taylor reid

From: ChrisMc

On Oct 16, 2004

I had a bag of stone crab claws, and decided to make these for my wife. They were fantastic - very rich. We found that about 2-2.5 crepes filled us up. I actually made 9 crepes, and ended up with just the right amount of filling for fat crepes. I did make the sauce and filling first, then filled the crepes as I made them to keep them from drying out. I also added a photo to show how they turned out.

From: Chef #186444

On Jan 9, 2005

This recipe is superb and delicious. It is a little time consuming but us well worth the wait and effort. Excellent.

From: Jamie Evans

On Jan 31, 2002

From: AKBettie

On Aug 7, 2004

I made this tonight. I had purchased two live Dungeness crab and cooked them. This was fabulous. I didn't have Swiss cheese so I used Camembert. Thank you so much for this recipe. I served it with wild rice and a salad.

From: K9 Owned

On Feb 3, 2009

I AM A PIG! It was a snow day but I had no intentions of shovelling and even fewer of going to the store. I made your recipe as a concilation prize for DH who was now going to get stuck with ALL the shovelling The crepe mixture made seven crepes but I only stuffed (and I mean STUFFED) four of them using all of the filling. Served them with a walnut/pear & blue cheese salad and ate two!!!!...so 50% of the filling. YIKES Now neither DH or I are able to do more than waddle to the couch. The snow can wait Thanks for the recipe Dawn...it was wonderful.

From: ChezNicolette

On Jan 13, 2009

Wonderful! For the crepes, if you have a nonstick pan you don't need to oil the pan, just pour the crepe batter on it. I had left over crepes and filled it them with jelly for a typical Russian snack/dessert. I will definitely be using this crepe batter recipe from now on for all the other dishes I make needing crepes. The shrimp and crab mixture with the sauce to top it off is excellent, I might use that mixture to make enchiladas next time I make it. Thank you for a wonderful recipe!

From: Crazycook in PA

On Jun 22, 2008

Well, after two hours of preparation, we finally ate! It was well worth it! The mornay sauce was so good with these crepes. I made it with shrimp and crab but next time I will use all crab. The directions were not very organized so it was kind of difficult figuring out what to do next. Read them over first!

From: WonderMima

On Mar 26, 2005

this is a review of the sauce and crepe as i did not use the filling as written. i made this for a brunch and i wanted it to be lighter, so i simply added the shrimp and imitation crab to the mornay sauce. i used thyme instead of parsley as the herb and after putting the crepes and sauce together added more swiss on top. these were a huge hit. if i were making it for a dinner i would definitely use the filling as written. thanks for a great recipe. -anita