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Crab Crepes Rosemary

Canadian.Recipes's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2447 Calories from Fat 1570

% Daily Value*

Total Fat 179 g274.6%

Saturated Fat 105.4 g527.2%

Trans Fat 0 g

Cholesterol 742.3 mg247.4%

Sodium 4134.1 mg172.3%

Total Carbohydrates 63 g20.9%

Dietary Fiber 4.5 g18.1%

Sugars 19.5 g

Protein 145 g290.2%

Vitamin A 130.9% Vitamin C 49.9%

Calcium 131% Iron 27.4%

*Based on a 2000 Calorie diet

Crab Crepes Rosemary Recipe