Crab Crepes With Shrimp Sauce Crepes
|Milk||1⁄2 Cup (8 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Frozen crabmeat||6 Ounce (Thawed And Flaked)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1 Tablespoon|
|Salad dressing||1⁄4 Cup (4 tbs)|
|Diced pimiento||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Condensed shrimp soup||1 Can (10 oz)|
|Cooked shrimp||1⁄2 Cup (8 tbs) (Small)|
To make crepes: combine milk, egg, flour and salt; beat until smooth.
Use crepe maker or fry crepes, one at a time, in lightly greased 6 or 7-inch skillet, using 3 tablespoonsful batter for each crepe.
Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan.
Cook until lightly browned on both sides, turning once.
Stack and keep warm while preparing filling.
To make filling: combine crabmeat, celery onion, salad dressing, pimento, curry powder, lemon juice and Worcestershire sauce; mix carefully.
Spread an equal amount of filling over each crepe; roll up.
Arrange filled crepes on heat-proof platter.
Cover with aluminum foil, crimping foil to edges of platter.
Bake at 350Â° F about 15 minutes or until well heated.
Prepare sauce while crepes are heating.
To make sauce: combine soup, milk, shrimp and lemon juice.
Warm to serving temperature over low heat, stirring constantly
To serve: Uncover platter and pour sauce over crepes.