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Crab Crepes

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<p><a href="http://www.flickr.com/photos/stuart_spivack/209613485/">Image Credit</a></p>
Ingredients
  Milk 1 Cup (16 tbs)
  Egg 1
  Egg yolk 1 , beaten
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Crabmeat 1 Pound, shredded
  Dry bread crumbs 2 Cup (32 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Eggs 3 , beaten
  Dry mustard 1 Teaspoon
  Nutmeg 1 Pinch
  Chopped chives 1 Tablespoon
  Butter 2 Tablespoon
Directions

Whisk or stir milk and eggs into flour until smooth.
Season with salt, nutmeg, and chives.
Refrigerate batter several hours or overnight.
When batter has rested, place a 6-inch crepe pan or skillet over medium-high heat.
Grease pan with a small amount of butter.
When hot pour in 1/10 of the crepe batter, tipping the hot skillet to spread batter out thinly and evenly.
Let crepe cook 15 to 30 seconds, until the top dries out and the bottom browns lightly.
Flip over and brown the other side lightly.
Turn crepe out to cool.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood

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