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Crab Crepe Maxim'S

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Ingredients
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Half and half 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Cooking oil 1 Tablespoon
  Butter 4 Teaspoon
  Crabmeat chunks 1 1⁄2 Cup (24 tbs)
  Sour cream 3 Tablespoon
  Lime 1
  Catsup 1 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
  Tabasco sauce 4 Drop
  Salt 1⁄4 Teaspoon
  Paprika 1 Dash
  Egg 1 , chopped
  Chives 1 Tablespoon, chopped
  Lemon slices 8
  Truffles/8 olive halves 8
Directions

MAKING
For crepes.
1.In a bowl, mix flour with salt and then add half and half.
2.Mix them well.
3.Put oil and egg and blend them until smooth.
4.Make sure the batter is thin to make crepes with not more than 1/8" thickness.
5.In a 8-9"inch omelette pan, heat a crepe by melting butter until frothy.
6.Prepare 4 such crepes with the bottom less roasted.
7.Once done, arrange the crepes on glaze paper.

For filling
8.Make 4 portions of meat according to the crepe.
9.Put 1/4 lime juice and top with 1 spoonfull of sour cream and roll the crepe gently.

For sauce
10.Whisk the leftover sourcream, catsup, mustard, tabasco and salt.

For filling
11.Fill the crepes with sauce and add paprika.
12.Also add chopped egg and chives.

SERVING
13.Decorate the crepes with sliced lemon and olives and refrigerate before serving.

TIP
The dish can be made one or two hours prior to serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Crab
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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