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Crab And Shrimp Crepes

Serves: 6

Print this Recipe


   3/4 cup mushrooms sliced fresh
   1/4 cup onions finely chopped
   1/4 cup butter or margarine
   1/4 cup flour
   1/4 teaspoon salt
   1 1/2 cups milk
   1 6-ounce package frozen crab meat thawed, drained and flaked
   1 4 1/2-ounce can shrimp tiny Alaskan, drained
   3 tablespoons sherry
   Salt and freshly ground pepper
   12 Dessert Crepes, made without sugar
   3/4 cup swiss cheese shredded or Gruyére cheese (3 oz.)
   Paprika


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 or margarine until soft. Stir in flour and salt. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened.

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

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

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


Crab And Shrimp Crepes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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