Sauteed Crab Crepes
|Fresh crabmeat||1 Pound, drained and flaked|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Green onions||1⁄4 Cup (4 tbs), chopped|
|Celery||2 Tablespoon, minced|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Ounce, drained (1 jar)|
|Dry white wine||2 Tablespoon|
|Fresh parsley||1 Tablespoon, minced|
|Seafood seasoning||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Hot sauce||1 Dash|
|Egg||1 , beaten|
|Basic crepes||8 (8-inch)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Green onions||2 Tablespoon, finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs), divided (plus 1 tablespoon)|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dried tarragon||1 Pinch|
|White pepper||1⁄4 Teaspoon|
1 Preheat the oven to 350° F.
2 Lightly grease a 13-x 9- x 2-inch baking dish.
3 In a large skillet, melt butter and saute first 5 ingredients until vegetables are tender.
4 Remove from the heat.
5 Stir in the next 7 ingredients.
6 In a bowl, mix egg and mayonnaise.
7 Stir in the crabmeat mixture.
8 With a heaping one-fourth cup crabmeat mixture, fill each crepe.
9 Roll up, and place seam side down on the prepared baking dish.
10 Prepare the Mushroom-Wine Sauce, In a heavy skillet, melt 2 tablespoons butter.
11 Saute mushrooms and onions until tender.
12 Remove from the skillet and set aside.
13 In a heavy saucepan, melt 3 tablespoons butter over low heat.
14 Add in the flour, stirring until smooth.
15 Cook for 1 minute, stirring constantly.
16 Gradually, pour in the milk and white wine.
17 Cook over medium heat, stirring constantly, until thick and bubbly.
18 Stir in sauteed vegetables and the remaining ingredients.
19 Spoon the Mushroom-Wine Sauce over crepes arranged in the baking dish.
20 Cover and bake for 15 to 20 minutes.
21 Serve garnished with chopped fresh parsley (optional)