Description
Delicate French crepes cradle succulent crab meat in this elegant coastal-inspired dish. Silky thin pancakes rolled with rich, herbed seafood create a luxurious meal that whisks you to Mediterranean shores with each delectable bite.
Ingredients
Scale
Main Seafood Ingredients:
- 8 ounces (226 grams) lump crab
- 12 prepared crepes
Cheese and Dairy Ingredients:
- 2 ounces (56 grams) shredded sharp white cheddar cheese (for crepes)
- 4 ounces (113 grams) shredded sharp white cheddar cheese (for sauce)
- 3 tablespoons mayonnaise
- 1 ½ cups (360 milliliters) milk
- 1 tablespoon unsalted butter (for crepes)
- 2 tablespoons unsalted butter (for sauce)
Herbs, Seasonings, and Additional Ingredients:
- 1 tablespoon finely chopped onion
- 1 small clove garlic, minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon prepared horseradish
- 1 tablespoon fresh lemon juice (for crepes)
- 2 teaspoons fresh lemon juice (for sauce)
- ⅓ cup plain panko breadcrumbs
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped chives
- ½ teaspoon Old Bay seafood seasoning
- 2 tablespoons all-purpose flour
- 1 pinch kosher salt (for crepes)
- ½ teaspoon kosher salt (for sauce)
- 1 pinch fresh cracked pepper
Instructions
- Prepare the oven by heating it to 400°F (200°C), ensuring an even temperature for optimal cooking.
- Select a skillet and melt butter over high heat, creating a golden base for sautéing aromatics.
- Add finely chopped onions and minced garlic to the butter, cooking until they become translucent and release their fragrant essence.
- Transfer the sautéed aromatics to a mixing bowl, creating a flavorful foundation for the crab filling.
- Incorporate Dijon mustard, prepared horseradish, freshly squeezed lemon juice, mayonnaise, breadcrumbs, grated cheese, chopped parsley, minced chives, Old Bay seasoning, kosher salt, and freshly ground black pepper into the bowl.
- Gently fold in delicate, fresh crab meat, being careful not to break the meat’s delicate texture.
- Spoon the luxurious crab mixture evenly onto prepared crepes, distributing the filling carefully.
- Roll the crepes tightly, creating neat cylindrical packages of seafood goodness.
- Arrange the stuffed crepes in a baking dish, ensuring they are positioned comfortably without overcrowding.
- Bake in the preheated oven for 15 minutes, allowing the edges to crisp and turn golden brown.
- While the crepes bake, prepare the lemon cheese sauce by melting butter in a saucepan over medium heat.
- Sprinkle all-purpose flour into the melted butter, whisking continuously to create a smooth roux.
- Cook the roux for 2 minutes, stirring constantly to remove any raw flour taste.
- Gradually pour in whole milk, whisking steadily to prevent lumps and create a silky sauce.
- Continue stirring until the sauce thickens and coats the back of a spoon.
- Remove the sauce from heat and add a pinch of salt, grated cheese, and a splash of lemon juice.
- Stir until the cheese melts completely and the sauce becomes smooth and glossy.
- Plate the baked crab crepes and generously drizzle the warm lemon cheese sauce over the top.
- Serve immediately, garnishing with additional chopped herbs if desired.
Notes
- Delicate crab meat blends beautifully with zesty horseradish and mustard for a bold, sophisticated flavor profile.
- Crepes can be prepared ahead of time and refrigerated, making this an excellent make-ahead dinner option for busy families.
- Fresh lump crab meat is crucial for the best texture and taste, so invest in high-quality seafood for superior results.
- Old Bay seasoning adds a classic coastal essence that perfectly complements the sweet, delicate crab meat.
- Gentle folding of crab mixture prevents breaking the delicate meat, ensuring tender, intact filling in each crepe.
- Lemon cheese sauce provides a creamy, tangy finish that elevates the entire dish with bright, luxurious notes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 318 kcal
- Sugar: 3.5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg