HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Seafood Crab Crepes Recipe Rating: N/A Printer Friendly Recipe submitted by cynthiaw Ingredients   (view qty in metric system instead) 1/3 cup chopped green onions 1/2 cup sliced fresh mushrooms 1/2 teaspoon dried whole thyme 1 tablespoon margarine, melted 1 1/2 teaspoon all-purpose flour 1/4 cup + 2 tbsp skim milk 2 tablespoon dry white wine 1/2 lb fresh lump crabmeat, drained/flaked 1 tablespoon chopped fresh parsley 1 1/2 teaspoon lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 pinch red pepper 8 light crepes, recipe follows 1 vegetable cooking spray Directions Saute onions, mushroms and thye in margarine in skillet until tender. Reduce heat to Low; add flour. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over Medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 Tbsp. crabmeat mixture down center of each Light Crepe; roll up crepes; arringe in baking pan coated with cooking spray. Cover; bake at 350 F. for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden. Yield: 4 servings: Per 2 filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt. Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours. Brush the bottom of 8 inch crepe pan with 1/8 tsp. oil; place pan over Medium hat until oil is just hot. Pour 3 Tbsp batter in pan; quickly tilt pan in all directions so batter covers pan in thin film. Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe; cook 30 seconds on other side. Cool on towel. Related Recipes •   Old Fashioned Crab Cakes •   Hot and Bubbly Seafood Toast •   Strawberry-cream Crepes •   Friday Night Seafood and Pasta Skillet •   Golden Corral's Seafood Salad •   Seafood Crepe •   Fried Mascarpone Blintzes •   Olive Garden Seafood Pasta Chowder •   Silver Dollar Crab Cakes •   Crab Cakes •   Crab and Corn Soup •   Crab Cakes with Creamy Vodka- Chili Sauce •   Mediterranean Style Crab Cakes •   Four Seasons Crab Cakes •   South Carolina Deviled Crab •   Crab Cakes with Creamy Garlic Chili Sauce •   Special Crab Salad •   Maryland Crab Cakes •   Crab Stuffed Zucchini Appetizers •   Hot Crab With Vegetables View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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