Crab Crepes Rosemary
|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 350Â°F oven 10 to 15 minutes, or until cheese is melted and crepes are thoroughly heated.
Garnish with parsley.