Crepes Maryland With Sauce Nantua

1. 1

   Prepare the crepes according to any standard recipe.

2. 2

   Set aside.

3. 3

   If the crab meat is canned, it may be wet.

4. 4

   Wrap it in cheesecloth, and squeeze gently to extract excess liquid.

5. 5

   Do not break up the lumps.

6. 6

   Heat the fish veloute, and stir in the cream, tarragon and cayenne.

7. 7

   Gently fold in the crab meat.

8. 8

   Lay out crepes on a flat surface, and add a twelfth of the crab mixture to each.

9. 9

   Fold the crepes over to enclose the filling.

10. 10

    Spoon an equal amount of the hot sauce onto each of four plates, leaving about 1/2 cup of sauce.

11. 11

    Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.