KING CRABMEAT CREPES WITH BECHAMEL CREAM GRATIN

King Crabmeat Crepes with Bechamel Cream Gratin image

Provided by Food Network

Categories dessert

Time 1h

Yield 10 to 12 crepes

Number Of Ingredients 29

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1 1/4 cups all-purpose flour
1 teaspoon salt
1 cup light beer
2 eggs
2 egg yolks
1 tablespoon sour cream
1 tablespoon melted butter, plus butter for sauteing
Crabmeat Filling, recipe follows
8 to 10 ounces cooked crabmeat or canned
1 teaspoon shallots, finely chopped
1/2 teaspoon dry English mustard
1/4 teaspoon prepared horseradish
Pinch salt and pepper
1 lemon, juiced
1/3 cup bechamel sauce, recipe follows
3 tablespoons mayonnaise
1/2 cup fine bread crumbs, fresh as possible
1 tablespoon corn oil
1 clove garlic, peeled and minced
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1 tablespoon Parmesan, grated
2 tablespoons butter
1 small onion, sliced
3 tablespoons flour
Pinch thyme
Pinch nutmeg
2 cups milk
1/4 teaspoon salt

Steps:

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