Name: Crab Crepes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 8
Cuisine: French
Ingredients: For Crepes:; 2 cups flour; 1 cup cold water; 4 eggs; 2 tbsp butter; ½ tsp salt; For Filling:; 4 tbsp butter; ½ cup green onion; ¾ cup dry sherry; ¼ tsp salt; ¼ tsp ground black pepper; 3 cups fresh crabmeat; For Sauce:; 4 tbsp butter; 6 tbsp all purpose flour; 2 cups hot milk; ¼ tsp salt; ¼ tsp ground black pepper; ½ cup heavy cream; 2 egg yolks; 1 cup swiss cheese

Delight in the delicate flavors of these crab crepes, perfect for a special brunch or an elegant dinner. The creamy swiss cheese sauce and tender crabmeat filling wrapped in light, airy crepes will leave your taste buds craving more.

Photos of Crab Crepes Recipe

Some ingredients in this recipe, such as dry sherry, crabmeat, and swiss cheese, might not be staples in every kitchen. When heading to the supermarket, ensure you visit the seafood section for the freshest crabmeat. You may also need to check the wine or specialty cheese sections for dry sherry and swiss cheese.

Ingredients for Crab Crepes Recipe

flour: A basic staple for making the crepes' batter.

water: Used to mix with the flour to form the crepe batter.

eggs: Essential for binding the batter and giving the crepes structure.

butter: Adds richness and flavor to both the crepes and the filling.

salt: Enhances the overall taste of the crepes and other components.

green onion: Adds a mild, sweet onion flavor to the crab filling.

dry sherry: A fortified wine that adds depth and a subtle sweetness to the filling.

ground black pepper: Provides a hint of spice to the dish.

crabmeat: The star of the filling, offering a delicate and sweet seafood flavor.

milk: Used to make the béchamel sauce creamy and smooth.

heavy cream: Adds richness and a velvety texture to the sauce.

egg yolks: Helps thicken the sauce and adds additional richness.

swiss cheese: Melts beautifully into the sauce, giving it a creamy and slightly nutty flavor.

One reader, Bernete Comer says:

The crab crepes recipe is a delightful treat! The crepes are perfectly light and the crab filling is rich and flavorful. The creamy sauce adds a luxurious touch. A must-try for seafood lovers!

Bernete Comer

Essential Techniques for Preparing Crab Crepes

How to blend ingredients: Place flour, water, eggs, melted butter, and salt into a blender. Cover and blend for 2 minutes. How to chill batter: Chill batter in the refrigerator for 2 hours. How to cook crepes: Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. How to keep crepes moist: Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking. How to cook filling: Cook and stir green onions with butter in a skillet over medium-high heat for 3 to 5 minutes until tender. Add sherry, salt, and ground black pepper; stir to combine. Mix in crab. How to make sauce: Melt butter in a saucepan over medium-high heat. Whisk in flour. Add milk, salt, and ground black pepper; bring to a boil for 1 minute. Remove from heat. Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce. How to combine sauce and filling: Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine. How to fill and roll crepes: Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. How to serve: Top each with reserved cheese sauce and serve.

How To Make Crab Crepes

Enjoy tender and filling crab crepes made with dry sherry and crab meat. These savory crepes are topped with creamy cheese sauce for a tastier bite.

Preparation: 20 minutes

Cooking: 30 minutes

Chill Time: 2 hours

Total: 2 hours 50 minutes

Serves:

Ingredients

For Crepes:

2cupsflour
1cupcold water
4eggs
2tbspbutter,melted
½tspsalt

For Filling:

4tbspbutter
½cupgreen onion,chopped
¾cupdry sherry
¼tspsalt
¼tspground black pepper
3cupsfresh crabmeat,cooked and diced

For Sauce:

4tbspbutter
6tbspall purpose flour
2cupshot milk
¼tspsalt
¼tspground black pepper
½cupheavy cream
2egg yolks
1cupswiss cheese,grated

Instructions

Crepes:

Place flour, water, eggs, melted butter, and salt into a blender. Cover and blend for 2 minutes.
Chill batter in the refrigerator for 2 hours.
Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area.
Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side.
Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.

Filling:

Cook and stir green onions with butter in a skillet over medium-high heat for 3 to 5 minutes until tender. Add sherry, salt, and ground black pepper; stir to combine. Mix in crab.

Sauce:

Melt butter in a saucepan over medium-high heat. Whisk in flour. Add milk, salt, and ground black pepper; bring to a boil for 1 minute. Remove from heat.
Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes.
Top each with reserved cheese sauce and serve.

Nutrition

Calories: 514.22kcal
Fat: 30.16g
Saturated Fat: 17.77g
Trans Fat: 0.60g
Monounsaturated Fat: 8.30g
Polyunsaturated Fat: 1.87g
Carbohydrates: 34.51g
Fiber: 1.20g
Sugar: 4.17g
Protein: 23.09g
Cholesterol: 245.44mg
Sodium: 624.16mg
Calcium: 288.35mg
Potassium: 340.90mg
Iron: 1.55mg
Vitamin A: 297.80µg
Vitamin C: 2.93mg

Crucial Technique Tip for Perfecting Crab Crepes

When making crepes, ensure the batter is well-chilled before cooking. This helps the crepes to set properly and makes them easier to flip. Additionally, using a non-stick skillet and lightly oiling it between each crepe will prevent sticking and ensure even cooking.

Time-Saving Tips for Making crab crepes recipe

Prepare the batter in advance: Blend and chill the crepe batter the night before to save time on the day of cooking.

Use pre-cooked crabmeat: Opt for pre-cooked crabmeat to skip the cooking and cleaning process.

Make the sauce ahead: Prepare the cheese sauce in advance and store it in the refrigerator until needed.

Cook multiple crepes at once: Use two non-stick skillets simultaneously to speed up the crepe-making process.

Pre-chop ingredients: Chop the green onions and measure out all ingredients before starting to cook.

Substitute Ingredients For Crab Crepes Recipe

flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance or celiac disease.
cold water - Substitute with milk: Adds a richer flavor and softer texture to the crepes.
eggs - Substitute with flax eggs: For a vegan option, mix 1 tbsp ground flaxseed with 3 tbsp water per egg.
butter - Substitute with margarine: A dairy-free alternative that provides similar texture and flavor.
salt - Substitute with soy sauce: Adds a different dimension of umami flavor, though use sparingly due to higher sodium content.
green onion - Substitute with chives: Offers a similar mild onion flavor.
dry sherry - Substitute with white wine: Provides a similar acidity and depth of flavor.
fresh crabmeat - Substitute with imitation crab: More affordable and widely available, though with a slightly different texture.
all purpose flour - Substitute with cornstarch: Works as a thickening agent for the sauce, though use half the amount.
hot milk - Substitute with unsweetened almond milk: A dairy-free alternative that maintains the creamy texture.
heavy cream - Substitute with coconut cream: Adds a rich, creamy texture with a hint of coconut flavor.
egg yolks - Substitute with silken tofu: For a vegan option, provides a similar creamy texture.
swiss cheese - Substitute with gruyere cheese: Offers a similar nutty flavor and melts well.

Presentation Tips for Serving Crab Crepes

Use elegant plating: Arrange the crab-filled crepes in a fan shape on a large, white plate to create a visually appealing presentation. This allows the vibrant colors of the crab mixture and the golden crepes to stand out.
Garnish with fresh herbs: Sprinkle finely chopped fresh parsley or chives over the top of the crepes. This adds a pop of color and a hint of freshness that complements the rich flavors of the dish.
Drizzle with reserved sauce: Artfully drizzle the reserved cheese sauce over the crepes in a zigzag pattern. This not only enhances the visual appeal but also ensures each bite is rich and flavorful.
Add a side of microgreens: Place a small mound of microgreens on the side of the plate. This adds a touch of sophistication and a slight crunch that contrasts nicely with the soft crepes.
Incorporate edible flowers: Use a few edible flowers to add a burst of color and elegance to the plate. This is a subtle way to elevate the dish to a Michelin-star level.
Serve with a lemon wedge: Include a lemon wedge on the side to allow diners to add a touch of acidity, which can balance the richness of the crab filling and cheese sauce.
Use a sauce brush technique: Before placing the crepes on the plate, use a brush to create a swoosh of cheese sauce on the plate. This adds a modern touch and shows attention to detail.
Highlight texture contrast: Ensure the crepes are slightly crispy on the edges while maintaining a soft interior. This textural contrast will be appreciated by culinary professionals.
Serve with a complementary side: Pair the crepes with a small serving of lightly dressed greens or a citrus salad. This adds a refreshing element to the dish and balances the richness of the crab filling.
Finish with a touch of luxury: Add a small dollop of caviar or a sprinkle of truffle oil on top of the crepes. This final touch of luxury will impress even the most discerning palates.

Essential Kitchen Tools for Making Crab Crepes

Blender: To blend the crepe batter until smooth.
Refrigerator: To chill the crepe batter for 2 hours.
Non-stick skillet: To cook the crepes without them sticking to the pan.
Oil brush: To lightly oil the skillet before cooking each crepe.
Spatula: To flip the crepes and remove them from the skillet.
Plate: To place the cooked crepes on and keep them moist with a kitchen towel.
Kitchen towel: To cover the crepes and keep them moist.
Skillet: To cook the green onions and crab filling.
Saucepan: To prepare the cheese sauce.
Whisk: To whisk the flour into the melted butter and to combine the egg yolks with the heavy cream.
Small bowl: To beat the heavy cream and egg yolks together.
Grater: To grate the Swiss cheese for the sauce.
Spoon: To spoon the crab mixture onto the crepes.
Measuring cups: To measure out the ingredients accurately.
Measuring spoons: To measure out the smaller quantities of ingredients like salt and pepper.

Storage and Freezing Instructions for Crab Crepes

Here are the storing and freezing guidelines for crab crepes:

If you have leftover crepes, allow them to cool completely before storing. Wrap each crepe individually in plastic wrap or wax paper, then place them in a resealable plastic bag or an airtight container. Store in the refrigerator for up to 3 days.
To freeze the crepes, stack them with a piece of wax paper or parchment paper between each crepe to prevent sticking. Place the stack in a resealable plastic bag or an airtight container, and store in the freezer for up to 2 months. Thaw the crepes in the refrigerator before reheating or using in a recipe.
For the crab filling, store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, stirring occasionally, until warmed through.
If you have leftover cheese sauce, store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over low heat, whisking constantly, until smooth and warmed through. You may need to add a splash of milk or cream to thin the sauce if it has thickened during storage.
It is not recommended to freeze the assembled crab crepes with the filling and sauce, as the texture and quality may deteriorate upon thawing and reheating. It is best to freeze the components separately and assemble the crepes just before serving for optimal results.

How To Reheat Leftover Crab Crepes

Preheat your oven to 350°F (175°C). Place the leftover crab crepes on a baking sheet lined with parchment paper. Cover the crepes loosely with aluminum foil to prevent them from drying out. Bake for 10-15 minutes, or until heated through. This method helps to preserve the texture of the crepes and keeps the filling moist.
For a quicker option, you can use the microwave. Place the crepes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the crepes to become rubbery.
If you have a steamer basket, you can also reheat the crab crepes using this method. Fill a pot with about an inch of water and bring it to a simmer. Place the crepes in the steamer basket, making sure they don't overlap. Cover the basket and steam for 5-7 minutes, or until the crepes are heated through. This method helps to keep the crepes moist and prevents them from drying out.
For a crispy exterior, you can reheat the crab crepes in a skillet. Heat a small amount of butter or oil in a non-stick skillet over medium heat. Add the crepes and cook for 1-2 minutes on each side, or until they are heated through and slightly crispy. Be careful not to overcrowd the skillet, as this can cause the crepes to become soggy.
If you have leftover cheese sauce, you can reheat it separately in a saucepan over low heat, stirring occasionally. If the sauce becomes too thick, you can thin it out with a little milk or cream. Once the sauce is heated through, pour it over the reheated crab crepes for an extra burst of flavor.

Interesting Trivia About Crab Crepes

A unique aspect of this crab crepes recipe is the use of dry sherry in the filling. Sherry adds a distinct depth of flavor that complements the crabmeat perfectly, elevating the overall taste of the dish.

Is Making Crab Crepes at Home Cost-Effective?

Analyzing the cost-effectiveness of this crab crepes recipe, we consider the price of fresh crabmeat, dry sherry, and Swiss cheese. Fresh crabmeat can be pricey, averaging around $25 per pound. The other ingredients like flour, eggs, and green onions are relatively inexpensive. For a household of 4, the total cost approximates $50-$60. Given the luxurious nature of the dish, the overall verdict is a 7 out of 10 for cost-effectiveness.

Is This Dish Healthy or Unhealthy?

The crab crepes recipe, while undeniably delicious, is not particularly healthy due to several factors:

The crepes are made with refined flour, which is low in fiber and nutrients compared to whole grain alternatives
The filling and sauce contain significant amounts of butter, heavy cream, and cheese, all of which are high in saturated fat and calories
The recipe calls for a considerable amount of sherry, which adds extra calories from alcohol

However, the dish does include some nutritious ingredients, such as:

Crabmeat, which is a lean protein source rich in omega-3 fatty acids, vitamin B12, and selenium
Green onions, which provide some vitamins, minerals, and antioxidants

To make this recipe healthier, consider the following modifications:

Replace half of the all-purpose flour with whole wheat flour or a gluten-free alternative like buckwheat flour to increase the fiber content and nutritional value of the crepes
Reduce the amount of butter used in the filling and sauce, or substitute with a healthier oil like olive oil
Use low-fat milk instead of whole milk and heavy cream to decrease the saturated fat content
Opt for a reduced-fat cheese or use less cheese overall to minimize the calorie and fat content
Include more vegetables in the filling, such as sautéed spinach, mushrooms, or bell peppers, to boost the nutrient density of the dish
Serve the crepes with a side salad to add more fiber, vitamins, and minerals to the meal

Editor's Opinion on This Crab Crepe Recipe

This crab crepes recipe is a delightful fusion of delicate flavors and textures. The crepes are light and tender, providing the perfect vessel for the rich, savory crab filling. The sherry adds a sophisticated depth, while the creamy cheese sauce elevates the dish to a gourmet level. The process is a bit time-consuming, but the result is well worth the effort. This dish is ideal for a special occasion or a luxurious brunch.

Enhance Your Crab Crepes Recipe with These Unique Side Dishes:

Roasted Asparagus with Lemon Zest: Elevate your crab crepes with a side of roasted asparagus drizzled with a hint of lemon zest. The citrusy brightness will cut through the richness of the crab filling, creating a harmonious balance on your plate.

Garlic Mashed Potatoes: Pair your crab crepes with creamy garlic mashed potatoes. The smooth, buttery texture of the potatoes will complement the delicate crabmeat and add a comforting element to your meal.

Mixed Green Salad with Balsamic Vinaigrette: Add a refreshing contrast to your crab crepes with a mixed green salad tossed in a tangy balsamic vinaigrette. The crisp greens and the acidity of the dressing will provide a delightful counterpoint to the rich cheese sauce.

Buttered Baby Carrots: Serve your crab crepes alongside buttered baby carrots. The natural sweetness of the carrots and the buttery glaze will enhance the savory flavors of the crab filling and cheese sauce.

Tomato Basil Soup: Complement your crab crepes with a warm bowl of tomato basil soup. The rich, tangy tomato base and the aromatic basil will add a comforting and flavorful dimension to your meal.

Similar Recipes to Try If You Enjoy Crab Crepes

Shrimp Scampi Crepes: Delight in the flavors of shrimp sautéed in garlic, butter, and white wine. Wrapped in delicate crepes and topped with a light lemon butter sauce, this dish is a seafood lover's dream.

Chicken Florentine Crepes: Savor the combination of tender chicken, spinach, and a creamy béchamel sauce enveloped in soft crepes. This dish is perfect for a cozy dinner or a special brunch.

Mushroom and Gruyere Crepes: Indulge in the earthy flavors of sautéed mushrooms and melted Gruyere cheese wrapped in a delicate crepe. Finished with a drizzle of truffle oil, this dish is a vegetarian delight.

Lobster Newburg Crepes: Experience luxury with succulent lobster meat cooked in a rich cognac and cream sauce. Rolled in crepes and topped with a sprinkle of paprika, this dish is sure to impress.

Spinach and Ricotta Crepes: Enjoy a classic combination of creamy ricotta cheese and fresh spinach wrapped in a tender crepe. Topped with a light tomato sauce, this dish is both comforting and elegant.

Appetizer and Dessert Pairings for crab crepes recipe

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms. The earthy mushroom caps are filled with a delectable mixture of cream cheese, garlic, and herbs, then baked to perfection. The creamy filling contrasts beautifully with the tender mushroom texture, making each bite a burst of flavor. These can be prepared ahead of time and baked just before serving, ensuring they are warm and inviting for your guests.

Bruschetta: Transport your guests to Italy with this classic bruschetta. Fresh tomatoes, basil, and garlic are combined and spooned onto toasted baguette slices. A drizzle of balsamic glaze and a sprinkle of sea salt elevate this simple dish to new heights. The crisp bread and juicy tomato mixture create a delightful contrast in textures, making it an irresistible start to any meal.

Desserts:

Chocolate Lava Cake: Imagine a warm, molten chocolate center encased in a delicate, cake shell. This dessert is a symphony of textures, with the rich, gooey interior contrasting beautifully against the soft, spongy exterior. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. A sprinkle of powdered sugar and a few fresh berries add a touch of elegance and a burst of freshness.

Lemon Meringue Pie: Picture a buttery, flaky crust filled with a tangy lemon curd that strikes the perfect balance between sweet and tart. The crowning glory is a cloud of toasted meringue, light and airy, with peaks that are golden brown. Each bite offers a delightful contrast: the crisp crust, the smooth, zesty filling, and the fluffy meringue. Garnish with a few lemon zest curls for an extra burst of citrus aroma.

Why trust this Crab Crepes Recipe:

This recipe combines the delicate flavors of crabmeat with the light texture of crepes, creating a dish that's both elegant and satisfying. The use of dry sherry and green onions in the filling adds a sophisticated depth of flavor, while the creamy Swiss cheese sauce ties everything together beautifully. Each step is carefully crafted to ensure a perfect balance of taste and texture. Trust this recipe for a gourmet experience that’s sure to impress.

Want to share your own crab crepe recipe or discuss techniques for making the perfect crepes? Head over to the Recipe Sharing forum and join the conversation!

FAQ:

Can I use canned crabmeat instead of fresh crabmeat?

Yes, you can use canned crabmeat if fresh crabmeat isn't available. Just make sure to drain it well and check for any shells before using it in the recipe.

How can I make the crepes ahead of time?

You can make the crepes ahead of time and store them in the refrigerator. Just stack them with a piece of parchment paper in between each crepe to prevent sticking, and cover them with plastic wrap. They should be good for up to 2 days.

What can I use as a substitute for dry sherry in the filling?

If you don't have dry sherry, you can use white wine or chicken broth as a substitute. The flavor will be slightly different, but it will still be delicious.

Can I freeze the crab crepes?

Yes, you can freeze the crab crepes. Assemble the crepes with the filling, but don't top them with the sauce. Wrap each crepe individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. When you're ready to eat them, thaw in the refrigerator, reheat, and then top with the sauce.

How do I prevent the crepes from sticking to the skillet?

Make sure your skillet is well-oiled and heated properly before pouring in the batter. You can also use a non-stick skillet to make it easier. If the crepes start to stick, add a little more oil to the skillet and continue cooking.