King Crabmeat Crepes With Bechamel Cream Gratin Recipes

CRAB CREPES

Steps:

• Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
• Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
• Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
• Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
• Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

CRAB CREPES

Steps:

• Saute green onions, garlic, and water chestnuts in butter until onions are soft.
• Add MSG, if using, and crabmeat.
• Stir in wine, and salt and pepper to taste.
• Cook over medium heat for 5 minutes.
• Add sour cream by spoonfuls until desired consistency is reached.
• Simmer over low heat until hot, but do not allow to boil.
• Place about 1/3 cup of filling on each crepe, roll up, and place on broiler pan.
• Broil until lightly browned around the edges.
• Serve with sour cream topping.

CRAB CREPES

Steps:

• Melt butter, add shallots and saute until yellow.
• Add flour and cook until bubbly, add half and half.
• cook until thick and smooth.
• Add crabmeat, mushrooms and sherry to half of the sauce.
• Spoon part of the crabmeat mixture into each crepe.
• (roll up each crepe) Place in buttered shallow casserole.
• Cover with remaining sauce.
• Sprinkle with cheese and slivered almonds.
• Bake 350 degrees for 30 minutes.

KING CRAB AU GRATIN

Steps:

• Defrost the crabmeat.
• Melt the butter in saucepan.
• Stir in the flour and keep stirring until smooth.
• Gradually add milk, cream, and the chicken broth.
• Keep stirring over a low heat to keep the sauce smooth and you want it to thicken.
• Now add your cheese, mushrooms, onion, salt, paprika, and wine.
• Stir the mixture until the cheese is melted.
• Now stir in the crabmeat gently.
• Pour mixture into a well greased 1 1/2 qt/ casserole.
• Sprinkle bread crumbs over the top.
• Bake at 400* for about 10-15 min.
• or until the top is golden brown.
• Serve over hot cooked rice.