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Shrimp And Crab Crepes |
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Serves: 8 Print this Recipe3/4 cup mushrooms sliced fresh 1/4 cup onions finely chopped 1/4 cup butter or margarine 1/4 cup flour 1/4 teaspoon salt 1 1/2 cups milk 1 7 1/2-ounce can crab meat drained, flaked and cartilage removed 1 6-ounce can shrimp or frozen tiny shrimp 3 tablespoons sherry Salt, pepper and fresh lemon juice to taste 3/4 cup swiss cheese grated or Gruyere cheese Paprika Approximately 12 6-inch crepes Sauté mushrooms and onion in 1/4 cup butter or margarine. Blend in flour and salt. Add milk and cook, stirring until thickened and bubbly. Gently stir in crab meat, shrimp and sherry. Taste for salt and pepper and possible squeeze of lemon juice. Remove from heat. To assemble: On each crepe, spread about 2 tablespoons filling, roll and put seam side down in buttered baking dish in one layer. Heat about 15 to 20 minutes in 350° oven, then sprinkle grated cheese over the top and return to oven until cheese melts, about 10 minutes. Sprinkle lightly with paprika before serving. Shrimp And Crab Crepes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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