Shrimp And Crab Crepes

Serves: 8
Total Calories: 170


3/4 cup mushrooms sliced fresh
1/4 cup onion finely chopped
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1 1/2 cups milk
1 (7 1/2-ounce) can crab meat drained, flaked and cartilage removed
1 (6-ounce) can shrimp or frozen tiny shrimp
3 tablespoons sherry
Salt, pepper and fresh lemon juice to taste
3/4 cup Swiss cheese grated or Gruyere cheese
Approximately 12 6-inch crepes


Sauté mushrooms and onion in 1/4 cup butter or margarine. Blend in flour and salt. Add milk and cook, stirring until thickened and bubbly. Gently stir in crab meat, shrimp and sherry. Taste for salt and pepper and possible squeeze of lemon juice. Remove from heat.

To assemble: On each crepe, spread about 2 tablespoons filling, roll and put seam side down in buttered baking dish in one layer. Heat about 15 to 20 minutes in 350° oven, then sprinkle grated cheese over the top and return to oven until cheese melts, about 10 minutes. Sprinkle lightly with paprika before serving.

Nutritional Facts:

Serves: 8
Total Calories: 170
Calories from Fat: 100

This Shrimp And Crab Crepes recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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