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Sauteed Crab Crepes

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  Chopped green onion 1⁄4 Cup (4 tbs)
  Chopped pimiento 2 Ounce
  Minced fresh parsley 1 Tablespoon
  Crabmeat 1 Pound
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Minced celery 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned chopped pimiento 2 Ounce
  Dry white wine 2 Tablespoon
  Minced parsley 1 Tablespoon
  Seafood seasoning 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Hot sauce 1 Dash
  Egg 1
  Mayonnaise 3 Tablespoon

Saute first 5 ingredients in butter in a large skillet Until vegetables are tender.
Remove from heat.
Stir in the next 7 ingredients.
Combine egg and mayonnaise in a bowl; stir in crabmeat mixture.
Fill each crepe with a heaping one-fourth cup crabmeat mixture.
Roll up, and place seam side down in a lightly greased 13-x 9- x 2-inch baking dish; spoon Mushroom-Wine Sauce over crepes.
Cover and bake at 350° for 15 to 20 minutes.
Garnish with chopped fresh parsley, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 327 Calories from Fat 193

% Daily Value*

Total Fat 23 g35%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 202.5 mg67.5%

Sodium 961.4 mg40.1%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.9 g7.7%

Sugars 3.9 g

Protein 23 g46.3%

Vitamin A 56.4% Vitamin C 127.8%

Calcium 16.5% Iron 9.6%

*Based on a 2000 Calorie diet

Sauteed Crab Crepes Recipe