7 Reviews of Crab Crepes

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: Donna Matthews

On Nov 10, 2004

Agreeadly gourmet. I used a pound of imitation crab (chopped) and doubled the sauce ingredients except I used a whole small onion and substituted swiss cheese. I then used 1/3 cup filling in each crepe. This used 9 crepes and filled a 9x13 inch pan. There were only 3 of us and we ate half the pan. I served it with spinach salad #29765. Fabulous!

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.

From: chia

On Nov 30, 2002

i made this recipe, added shrimp and scallops,used fresh mushrooms sauted in butter, added tarragon, yummy! omitted the almonds, 5 stars all the way!!

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: LikeItLoveIt

On Nov 8, 2001

Very delicous, great during the early fall.

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.