Crabmeat Crêpes Recipe

Name: Crabmeat Crêpes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 very thin asparagus spears; 1 tablespoon plus 1 1/2 teaspoons all-purpose flour; 1/2 cup 1% low-fat milk, divided; 2 tablespoons instant nonfat dry milk powder; 1 1/2 teaspoons reduced-calorie margarine; 1/4 pound fresh lump crabmeat, drained; 1 tablespoon chopped green onions; 2 1/2 teaspoons chopped fresh thyme; 1 1/2 teaspoons chopped fresh parsley; 2 teaspoons dry sherry; 1/2 teaspoon lemon juice; 1/8 teaspoon salt; 1/8 teaspoon ground red pepper

Servings: persons

12 very thin asparagus spears
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk, divided
2 tablespoons instant nonfat dry milk powder
1 1/2 teaspoons reduced-calorie margarine
1/4 pound fresh lump crabmeat, drained
1 tablespoon chopped green onions
2 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh parsley
2 teaspoons dry sherry
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper

1
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.
2
Combine flour and 1 tablespoon milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 3 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in crabmeat and next 7 ingredients. Reserve 1/4 cup crabmeat mixture.
3
Arrange 3 asparagus spears in center of each Crepe. Spoon remaining crabmeat mixture evenly over asparagus. Roll up Crepes, and place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Top with reserved crabmeat mixture. Cover and bake at 350u00b0 for 15 minutes.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 very thin asparagus spears, 1 tablespoon plus 1 1/2 teaspoons all-purpose flour, 1/2 cup 1% low-fat milk, divided, 2 tablespoons instant nonfat dry milk powder, and more.

Yes, Crabmeat Crêpes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crabmeat Crêpes

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