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       Volume I - October 15, 2010

Crab and Shrimp Crepes

Serves: 6


  Download this recipe.

3/4 cup mushrooms sliced fresh
1/4 cup onions finely chopped
1/4 cup butter
1/4 cup almond flour
1/4 teaspoon salt
1 1/2 cups heavy cream
1 6-ounce package crabmeat
1 4 1/2-ounce can shrimp tiny Alaskan, drained
1 1/2 ounces sherry
Salt and freshly ground pepper
12 basic crepe
3/4 cup swiss cheese shredded or Gruyére cheese (3 oz.)

1. Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. In a medium skillet over medium-high heat sauté mushrooms and onion in butter until soft. Stir in flour and salt. Cook and stir over medium heat for 1 to 2 minutes. Add heavy cream. Stirring over medium heat, bring to a boil and boil until thickened.

2. Gently stir in crab, shrimp and sherry. Add salt and pepper to taste. Remove from heat.

3. Place about 2 tablespoons filling on each crepe; roll up. Place seam-side down in baking dish. Bake for 15 to 20 minutes.

4. Sprinkle with cheese. Return to oven and bake 10 minutes longer or until cheese melts. Sprinkle lightly with paprika before serving.

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