CRAB AND SHRIMP CREPES WITH MORNAY SAUCE

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Crab and Shrimp Crepes With Mornay Sauce image

This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.

Provided by Dawn399

Categories     Crab

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 22

4 tablespoons butter or 4 tablespoons margarine
1 medium onion, chopped
1/2 lb mushroom, sliced
2 cups cooked crab (I use imitation crab and scallops) or 2 cups cooked scallops (I use imitation crab and scallops)
1/2 cup grated parmesan cheese (divided)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 tablespoons grated swiss cheese
salt and pepper
1/2 cup half-and-half
1 egg yolk, mixed with the half and half
1 cup milk
1/2 cup water
2 eggs
2 tablespoons melted butter
2 tablespoons cooking oil
1 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • Make crepes---------.
  • Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
  • Cover batter and set aside for 30 minutes.
  • Heat cooking oil in pan.
  • Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
  • Turn and cook other side.
  • Repeat with remaining batter.
  • Place crepes between pieces of waxed paper to keep from sticking together.
  • Set aside.
  • Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
  • For Mornay sauce-----------.
  • In a small saucepan, melt butter and blend in Flour.
  • Stir in milk.
  • Cook, stirring constantly, until sauce thickens.
  • Add cheese and blend well.
  • Add egg yolk mixture and blend well.
  • Season with salt and pepper and remove from heat.
  • For Crepe mixture----------.
  • Butter a large shallow baking dish.
  • In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
  • Stir in seafood.
  • Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
  • Stir together until heated through.
  • Spoon 2 tablespoons of mixture into middle of crepe and roll up.
  • Place seam side down in buttered baking dish.
  • Repeat with remaining crepes.
  • Top with remaining sauce and Parmesan cheese.
  • Bake for 15 minutes until sauce is warm and bubbly.

Nutrition Facts : Calories 479.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 169.4, Sodium 671.9, Carbohydrate 29.1, Fiber 1.4, Sugar 1.8, Protein 15.1

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