Crab crepes en casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Scallion; chopped |
| ½ | cup | Mushrooms, fresh; sliced |
| ½ | teaspoon | Thyme, whole, dried |
| 1 | tablespoon | Margarine; melted |
| 1½ | teaspoon | Flour |
| ¼ | cup | Skim milk;, plus 2 T |
| 2 | tablespoons | Dry white wine |
| ½ | pounds | Crabmeat, lump; drained & flaked |
| 1 | tablespoon | Parsley, fresh; chopped |
| 1½ | teaspoon | Lemon juice |
| ⅛ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Salt |
| 1 | pinch | Red pepper |
| 8 | Crepes | |
| per Michael Grosz | ||
| Miami, FL | ||
Directions
Saute green onions, mushrooms, & thyme in margarine in a skillet until tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly. Gradually add milk & wine; cook over med heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
Spoon 1-½ tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden brown. Serve immediately!