Description
Delicate French-style crab-stuffed crepes invite gourmet palates on a luxurious culinary journey through coastal cuisine. Delicate seafood and silky crepe layers promise an elegant dining experience you’ll savor with sophisticated pleasure.
Ingredients
Scale
- 8 oz (226 g) lump crab
- 12 prepared crepes
- 2 oz (56 g) shredded sharp white cheddar cheese (for crepes)
- 4 oz (113 g) shredded sharp white cheddar cheese (for sauce)
- 1 ½ cups (360 ml) milk
- 3 tbsps mayonnaise
- 2 tbsps unsalted butter (for sauce)
- 1 tbsp unsalted butter (for crepes)
- 2 tsps chopped fresh chives
- 2 tsps chopped fresh flat-leaf parsley
- 2 tbsps all-purpose flour
- ⅓ cup plain panko breadcrumbs
- 1 tbsp finely chopped onion
- 1 small clove garlic, minced
- 1 tsp Dijon mustard
- ¼ tsp prepared horseradish
- 1 tbsp fresh lemon juice (for crepes)
- 2 tsps fresh lemon juice (for sauce)
- ½ tsp Old Bay seafood seasoning
- 1 pinch kosher salt (for crepes)
- ½ tsp kosher salt (for sauce)
- 1 pinch fresh cracked pepper
Instructions
- Prep Aromatics: Melt butter in a skillet over high heat, sauté finely chopped onions and minced garlic until translucent and fragrant.
- Create Filling Mixture: Combine Dijon mustard, horseradish, lemon juice, mayonnaise, breadcrumbs, grated cheese, parsley, chives, Old Bay seasoning, salt, and pepper in a mixing bowl.
- Incorporate Crab: Gently fold fresh crab meat into the seasoned mixture, preserving its delicate texture.
- Assemble Crepes: Evenly distribute the crab filling onto prepared crepes, rolling them tightly into neat cylindrical packages.
- Bake and Crisp: Preheat oven to 400°F (200°C), arrange stuffed crepes in a baking dish, and bake for 15 minutes until edges turn golden brown.
- Craft Lemon Cheese Sauce: In a saucepan, create a roux by melting butter and whisking in flour, cooking for 2 minutes to eliminate raw flour taste.
- Build Sauce: Gradually pour in whole milk, whisking constantly to prevent lumps, and cook until the sauce thickens and coats the back of a spoon.
- Finish Sauce: Remove from heat, stir in salt, grated cheese, and lemon juice until smooth and glossy.
- Plate and Serve: Drizzle warm lemon cheese sauce over the baked crab crepes, garnishing with additional chopped herbs if desired. Serve immediately.
Notes
- Protect Crab Texture: Handle crab meat gently to maintain its delicate, flaky consistency and prevent breaking during mixing.
- Elevate Flavor Depth: Use fresh herbs and high-quality crab for an authentic, rich seafood experience that transforms the dish.
- Prevent Sauce Mishaps: Whisk continuously when making the cheese sauce to avoid lumps and ensure a smooth, velvety finish.
- Master Crepe Rolling: Roll crepes tightly but carefully to create neat parcels that seal in the flavorful crab filling without tearing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 95 mg