Crab Crepes En Casserole

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Servings: 4 Difficulty: Intermediate
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Elegant lump crabmeat filled in delicate crepes, baked in a creamy white wine sauce.
Crab Crepes en Casserole recipe image

This dish transforms simple ingredients into a sophisticated centerpiece. Tender lump crabmeat is folded into thin crepes and nestled in a rich, velvety sauce made with skim milk, dry white wine, and sautéed mushrooms. The subtle earthiness of fresh thyme and the bright zest of lemon juice cut through the richness, creating a perfectly balanced flavor profile. ItâÂÂs an ideal choice for a special weeknight dinner or a light holiday meal. The combination of the soft crepes and the creamy filling offers a luxurious texture that feels indulgent yet refined. Serve it warm for a memorable dining experience that highlights the natural sweetness of the crab.

Crab Crepes en Casserole recipe image
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Crab Crepes En Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 98.0

Description

This dish transforms simple ingredients into a sophisticated centerpiece. Tender lump crabmeat is folded into thin crepes and nestled in a rich, velvety sauce made with skim milk, dry white wine, and saut&# 195;©ed mushrooms. The subtle earthiness of fresh thyme and the bright zest of lemon juice cut through the richness, creating a perfectly balanced flavor profile. ItâÂÂs an ideal choice for a special weeknight dinner or a light holiday meal. The combination of the soft crepes and the creamy filling offers a luxurious texture that feels indulgent yet refined. Serve it warm for a memorable dining experience that highlights the natural sweetness of the crab.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Coat a baking dish with cooking spray.
  2. In a skillet, melt margarine over medium heat. Add chopped scallions, sliced mushrooms, and dried thyme.
  3. Sauté until the vegetables are tender, about 3-5 minutes.
  4. Reduce heat to low and stir in the flour, cooking for 1 minute while stirring constantly to form a roux.
  5. Gradually whisk in the skim milk and dry white wine. Increase heat to medium and cook, stirring constantly, until the sauce thickens and bubbles.
  6. Remove from heat. Gently fold in the drained crabmeat, chopped parsley, lemon juice, dry mustard, salt, and red pepper.
  7. Spoon about 1.5 tablespoons of the crab mixture down the center of each crepe.
  8. Roll up the crepes and arrange them seam-side down in the prepared baking dish.
  9. Cover with foil and bake for 25 minutes, or until thoroughly heated.
  10. Remove foil and broil for 1 minute, watching closely, until the tops are golden brown.
  11. Serve immediately.

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.

Keywords: american, baking, broiling, casserole, chopped, crab, crabmeat, crepes, drained, dried, dry, fish, flour, fresh, lump, main, margarine, melted, milk, mushrooms
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