This sophisticated yet approachable dish features tender lump crabmeat nestled inside delicate crepes, bathed in a rich, creamy sauce infused with sautéed mushrooms and fresh thyme. The combination of savory seafood, earthy mushrooms, and a hint of lemon creates a harmonious balance of flavors that feels luxurious without being overly complex. The brief broiling step adds a delightful golden crust to the tops, contrasting beautifully with the soft interior. Perfect for a special weeknight dinner or an intimate dinner party, this casserole brings a touch of French-inspired elegance to your table. ItâÂÂs a comforting meal that highlights the natural sweetness of the crab while offering a hearty, satisfying experience for the whole family.
Crab Crepes En Casserole
Description
This sophisticated yet approachable dish features tender lump crabmeat nestled inside delicate crepes, bathed in a rich, creamy sauce infused with saut&# 195;©ed mushrooms and fresh thyme. The combination of savory seafood, earthy mushrooms, and a hint of lemon creates a harmonious balance of flavors that feels luxurious without being overly complex. The brief broiling step adds a delightful golden crust to the tops, contrasting beautifully with the soft interior. Perfect for a special weeknight dinner or an intimate dinner party, this casserole brings a touch of French-inspired elegance to your table. ItâÂÂs a comforting meal that highlights the natural sweetness of the crab while offering a hearty, satisfying experience for the whole family.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC) and coat an 8x8 inch baking dish with cooking spray.
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In a medium skillet, melt the margarine over medium heat. Add the sliced mushrooms, chopped scallions, and dried thyme.
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Sauté the vegetables for 3-4 minutes until the mushrooms are tender and have released their moisture.
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Reduce heat to low and sprinkle the flour over the vegetable mixture, stirring constantly to create a roux. Cook for 1 minute.
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Gradually whisk in the skim milk and dry white wine, ensuring there are no lumps.
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Increase heat to medium and continue stirring constantly until the sauce thickens and becomes bubbly, about 2-3 minutes.
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Remove the skillet from heat. Gently fold in the lump crabmeat, 1 tablespoon chopped fresh parsley, 1 1/2 teaspoons lemon juice, 1/8 teaspoon dry mustard, 1/8 teaspoon salt, and a pinch of red pepper. Be careful not to break up the crab lumps.
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Lay out 8 crepes on a clean work surface. Spoon approximately 1.5 tablespoons of the crab mixture down the center of each crepe.
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Fold the sides of each crepe over the filling and roll them up tightly.
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Arrange the rolled crepes seam-side down in the prepared baking dish.
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Cover the dish with foil and bake for 25 minutes, or until the filling is thoroughly heated.
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Remove the foil and broil for 1-2 minutes, watching closely, until the tops are golden brown and slightly crisp.
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Remove from oven and let cool for 2-3 minutes before serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 98.0kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 1.0g5%
- Cholesterol 40.3mg14%
- Sodium 211.3mg9%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.4g2%
- Sugars 1.4g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
