Crab And Shrimp Crepes


Serves: 6
Total Calories: 207

Ingredients

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 (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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 207
Calories from Fat: 129

This Crab And Shrimp Crepes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.


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