Party Crab Crepes
|Butter/Null||40 Milliliter (1 1/2 Tablespoon Plus 1 1/2 Tablespoon)|
|Mushrooms/Null||6 , sliced|
|Finely chopped onion/Null||45 Milliliter (3 Tablespoon)|
|Canned crabmeat/Null||1⁄2 Pound, drained (225 Gram)|
|All purpose flour/Null||85 Milliliter (1/3 Cup)|
|Rosemary/Null||1⁄2 Teaspoon (2.5 Milliliter)|
|Chicken stock/Null||375 Milliliter (1 1/2 Cups)|
|Sour cream/Null||375 Milliliter (1 1/2 Cups)|
|Chopped parsley/Null||15 Milliliter (1 Tablespoon)|
|Grated swiss cheese/Null||250 Milliliter (1 Cup)|
|Parsley/Null||1 Tablespoon (To Garnish)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
To prepare filling, melt butter in frying pan.
Add mushrooms and onion and saute 3 minutes.
Add crabmeat, remove pan from heat.
Melt extra butter in another saucepan.
Add flour, rosemary, salt and pepper and cook, stirring constantly, for 3 minutes.
Gradually stir in chicken stock, bring to a boil and cook for 3 minutes.
Add sour cream, parsley and 1/2 cup (125 mL) Swiss cheese.
Fold in crab mixture and stir until heated through.
Allow to cool slightly.
Place 1/4 cup (60 mL) filling along center of each crepe and roll up.
Arrange fold-side down in a single layer in a baking dish.
Top with remaining cheese and sprinkle with paprika.
Heat in oven at 350°F (180°C) for 10-15 minutes.
Garnish with parsley to serve.