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1
Sift the flour and salt into a large mixing bowl.
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2
Stir in the beer, mixing until smooth.
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3
Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth.
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4
Add the sour cream and melted butter.
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5
Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
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6
Fill center of each crepe with crabmeat mixture.
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7
Roll crepes up and transfer them to a shallow buttered ovenproof dish.
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8
In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan.
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9
Mix well and sprinkle over the filled crepes.
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10
Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown.
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11
Serve hot.
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12
On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise.
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13
Cook for about 5 minutes until heated through.
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14
Melt butter in a saucepan.
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15
Add onion and saute until transparent.
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16
Stir in flour and cook over medium heat until a roux is formed.
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17
Mix in thyme and nutmeg.
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18
In another saucepan, bring milk and salt to a boil.
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19
Pour hot milk quickly into the roux and stir until thickened.
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20
Simmer slowly for 15 minutes, stirring constantly.
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21
Strain the sauce through a fine sieve.
