Crab Crepes with Tomatoes and Herbs
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INGREDIENTS 12-ounce can or 3/4 pound fresh crabmeat
2 medium tomatoes, skinned and seeds removed
1 green pepper, diced
3 shallots, finely chopped
Juice of 1 lemon
1 tablespoon butter
1/4 cup cream
1 tablespoon chives combined with parsley, finely choppedClean the crab and set aside. Remove the skin and seeds from the tomatoes. Melt the butter and sauté the shallots and green pepper over a moderate heat for about 4 minutes.
Prepare a Mornay Sauce.
In a bowl, combine the crab meat, tomatoes, and green pepper. Add the lemon juice, cream, shallots and herbs. Add about 1/2 of the prepared sauce.
Place 2 tablespoons of the mixture in each crepe. Place the crepes in a buttered ovenproof dish and spoon the remainder of the sauce over the crepes.
Heat in a preheated 400 degree oven for 15 minutes until the sauce is golden brown and bubbling. Sprinkle with chives and parsley.
Makes 8 crepes