Crêpes Filled with Crab and Other SeafoodTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:181.1 kcal
Proteins:10.4 g
Fats:8.2 g
Carbohydrate:15.9 g
Fibers:0.1 g
Sugar:0.1 g
Cholesterol:63 mg
Sodium:314 mg
Calcium:97.1 mg
Energy:625 kcal
Proteins:36 g
Fats:28.2 g
Carbohydrate:54.9 g
Fibers:0.5 g
Sugar:0.3 g
Cholesterol:217.6 mg
Sodium:1084 mg
Calcium:335.1 mg
SIMILAR RECIPES
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
12
small crêpes
500
ml
crab meat
250
ml
small shrimp, cooked and peeled
60
ml
lobster meat
125
ml
butter
125
ml
flour
500
ml
light cream (15%)
2
shallots, minced
10
ml
soy sauce
10
ml
dry white wine
salt and pepper
METHOD
- In a large saucepan, melt the butter; add the shallots and sauté until translucent;
- blend in the flour and cream and simmer until the sauce thickens (like a béchamel);
- add the crabmeat, lobster, shrimp, soy sauce and white wine; season with salt and pepper; reheat quickly;
- fill the crêpes with the seafood mixture; serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
An original recipe from Chef Ottmar Weber in the Cayman Islands
Chef's tip
Serve with a tropical garnish, such as a fan of avocado slices.
