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Crab Crepes's picture
  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

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

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2754 Calories from Fat 1349

% Daily Value*

Total Fat 156 g239.9%

Saturated Fat 38.7 g193.6%

Trans Fat 0 g

Cholesterol 1602.9 mg534.3%

Sodium 5868.3 mg244.5%

Total Carbohydrates 191 g63.8%

Dietary Fiber 8.5 g34.1%

Sugars 29 g

Protein 143 g286.5%

Vitamin A 56.5% Vitamin C 177.2%

Calcium 109.6% Iron 84.9%

*Based on a 2000 Calorie diet

Crab Crepes Recipe