Crab And Shrimp Crepes
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooked crab meat||1 Cup (16 tbs), flaked|
|Cooked shrimp||1 Cup (16 tbs), cut up|
|Dry sherry||3 Tablespoon|
|Shredded gruyere cheese||3 Ounce (3/4 Cup)|
In 1 1/2-quart bowl or casserole, cook mushrooms, onion, and butter at HIGH for 3 minutes or till tender, stirring twice.
Stir in flour and salt.
Cook at HIGH for 4 to 5 minutes or till thickened and bubbly, stirring after each minute.
Stir in crab, shrimp, and sherry.
Spoon about 3 tablespoons crab mixture down center of unbrowned side of each crepe; roll up.
Place seam side down in 12 x 7 1/2 x 2-inch baking dish.
Spoon remaining crab mixture over crepes.
Cook, covered, at HIGH for 6 to 7 minutes or till heated through.
Top with cheese.
Cook at HIGH 1 to 1 1/2 minutes.