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Crepes with Curried Crabmeat

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Landing upon a good Crepes With Curried Crabmeat recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. It is served as a delicious Main Dish. The Crepes With Curried Crabmeat is one of the most popular creations of the European Cuisine. Go ahead and get hooked! Now what did you think? I meant to this Crepes With Curried Crabmeat recipe.
  Butter/Margarine 5 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  King crab meat 7 1⁄2 Ounce
  Shallots/Green onions 1 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon
  Curry powder 1 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Cayenne 1 Dash
  Milk 1 Cup (16 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2
  Egg yolk 1
  Salt 1⁄8 Teaspoon
  Butter/Margarine 4 Tablespoon
  Lemon juice 2 Teaspoon
  Heavy cream 1⁄4 Cup (4 tbs)
  Parmesan cheese 2 Tablespoon

1. Prepare the filling by making the white sauce. Melt 4 tablespoons butter in medium saucepan. Remove from heat.
2. Add flour and 1/2 teaspoon salt; stir until smooth. Gradually stir in milk; bring to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat, and set aside.
3. In 1 tablespoon, hot butter in medium skillet, sauté shallots 1 minute.
4. Wash and separate crabmeat pieces. Add crabmeat; sauté 2 minutes longer. Add wine, curry, 1/4 teaspoon salt, the pepper, Worcestershire, and cayenne; cook over medium heat, stirring, 3 minutes. Stir in 1 cup of the white sauce just until blended. Set aside to chill till required
5. Preheat oven to 350F.

6. Make Crepes: In medium bowl, with rotary beater, beat milk with flour and salt until smooth. Add eggs; beat until well combined.
7. Slowly heat a 5-1/2-inch skillet. Brush pan lightly with salad oil.
8. Pour about 1-1/2 tablespoons batter into skillet, tilting pan so batter covers bottom completely. Cook until nicely browned on underside. Loosen edge; turn; cook until browned on other side. Remove from pan; cool on wire rack; then stack on waxed paper.
9. Repeat with rest of batter to make 18 crepes; lightly brush pan with oil before making each.
10. Remove filling from refrigerator. Spoon 1 rounded tablespoonful onto each crepe; fold two opposite sides over filling.
11. Arrange in shallow baking dish; cover with foil. Bake 20 to 25 minutes, or until heated through.
12. Meanwhile, make Topping: In small bowl, with rotary beater, beat egg yolk with salt until foamy; gradually beat in 2 tablespoons melted butter. Mix remaining butter with lemon juice; gradually beat into egg-yolk mixture.
13. With wire whisk or rubber scraper, fold in remaining white sauce just until combined.
14. Fold in whipped cream. Uncover hot crepes.
15. Spoon topping over them; then sprinkle lightly with grated Parmesan cheese.
16. Broil, 4 to 6 inches from heat, until nicely browned.

17. Serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 521 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 20.7 g103.5%

Trans Fat 0 g

Cholesterol 234 mg78%

Sodium 781.8 mg32.6%

Total Carbohydrates 27 g9.2%

Dietary Fiber 1 g4.1%

Sugars 6.6 g

Protein 20 g40%

Vitamin A 23.6% Vitamin C 2.1%

Calcium 23.9% Iron 11.6%

*Based on a 2000 Calorie diet

Crepes With Curried Crabmeat Recipe