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Crab Crepes Rosemary

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Ingredients
  Fresh mushrooms 6 Ounce, sliced
  Finely chopped onion 2 Tablespoon
  Butter/Margarine 6 Tablespoon (Crepes)
  Flour 1⁄3 Cup (5.33 tbs) (Crepes)
  Crushed rosemary 1 Teaspoon (Crepes)
  Seasoned salt 1⁄2 Teaspoon (Crepes)
  Pepper grains To Taste (Crepes)
  Chicken broth 1 1⁄2 Cup (24 tbs) (Crepes)
  Dairy sour cream 1 1⁄2 Cup (24 tbs) (Crepes)
  Snipped parsley 1 Tablespoon (Crepes)
  King crab meat/2 cans (7 1/2 ounce each) drained alaska king crab meat, sliced 18 Ounce, thawed, frozen (3 6 Ounce Packages)
  Shredded swiss cheese 1 Cup (16 tbs) (Crepes)
Directions

Prepare Crepes and keep warm.
Heat 1 tablespoon butter in a large saucepan.
Add mushrooms and onion and cook until lightly browned.
Remove mushrooms from saucepan with a slotted spoon and keep warm.
Heat remaining butter in saucepan and blend in flour, rosemary, seasoned salt, and pepper.
Gradually add chicken broth, stirring constantly until smooth.
Bring to boiling; stir and cook about 2 minutes.
Remove from heat.
Blend in sour cream in small amounts, then mix in parsley, mushrooms, and crab.
Spoon about 1/4 cup filling along center of each crepe and roll up.
Arrange, overlapping side down, in a single layer in shallow baking dishes.
Top with cheese and sprinkle with paprika.
Set in a 350°F oven 10 to 15 minutes, or until cheese is melted and crepes are thoroughly heated.
Garnish with parsley.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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