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Crabmeat Crepes

Heart.Foods's picture
  Vegetable cooking spray 1
  Reduced calorie margarine 2 Teaspoon
  Sliced fresh mushrooms 1 1⁄3 Cup (21.33 tbs)
  Chopped green onions 1 Cup (16 tbs)
  Dried whole thyme 1 Teaspoon
  All purpose flour 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Lump crabmeat 1 Pound, drained (Fresh Ones)
  Chopped fresh parsley 2 Tablespoon
  Lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Light crepes 3

Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms, green onions, and 1 teaspoon thyme; saute 2 to 3 minutes or until vegetables are tender.
Reduce heat to low; stir in flour.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat; stir in crabmeat and next 5 ingredients.
Spoon 3 tablespoons crabmeat mixture down center of each Light Crepe; roll up crepes, and place seam side down in two 13- x 9- x 2-inch baking dishes coated with cooking spray.
Cover and bake at 350° for 15 to 18 minutes or until thoroughly heated.
Remove cover; broil crepes 5 1/2 inches from heat 1 minute or until golden.
To serve, place 2 crepes on each serving plate; garnish with thyme sprigs and shredded cheese, if desired.

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Crabmeat Crepes Recipe