Crab Crepes En Casserole
Submitted by Essie
Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minCrepes stuffed with crab and baked until golden might sound like something you’d order at a French bistro, but this recipe brings it home with surprisingly little effort.
The filling is where the magic happens: scallions and sliced mushrooms sautéed with thyme, thickened with a splash of milk and dry white wine, then folded with flaked crab meat, parsley, lemon juice, and a whisper of dry mustard.
Rolled up in crepes, arranged in a baking dish, and finished under the broiler for that gorgeous golden top. Elegant enough for company, simple enough for a Tuesday.
Chef Tips
- Make or buy your crepes ahead of time. This recipe is all about the filling, so store-bought crepes work just fine and save you a step.
- Don’t overfill the crepes. A tablespoon and a half per crepe rolls up neatly without bursting at the seams.
- Watch the broiler closely. It takes just one minute to go from golden to charred. Stay close.
Ingredients
Directions
Sauté green onions, mushrooms, and thyme in margarine in a skillet until tender.
Reduce heat to low, and add flour.
Cook 1 min, stir constantly. Gradually add milk and wine, cook over med heat, stirring constantly, until thickened and bubbly.
Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
Spoon 1½ tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray.
Cover and bake at 350℉ (180℃). for 25 minutes or until thoroughly heated.
Broil crepes 4 to 6 inches from heat 1 minute or until golden brown.
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