| CRAB-FILLED CREPES |
|
|
|
4 servingsCrab Filling: 2 tablespoons CRISCO Shortening 1/2 cup chopped fresh mushrooms 2 tablespoons finely chopped onion 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon white pepper 3/4 cup milk 1/4 teaspoon Worcestershire sauce 3 drops Tabasco 3 tablespoons sherry or cooking sherry 2 packages (6 ounces each) snow crab meat, thawed and drain 1/2 teaspoon snipped parsley Crepes: 1/2 cup sifted all-purpose flour 2 teaspoons sugar 1/4 teaspoon salt 2 eggs 1/2 cup milk 1 teaspoon Crisco Shortening, melted Cream Cheese Sauce: 12 ounces cream cheese 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 1 cup milk For Crab Filling, melt Crisco in a large heavy saucepan over medium heat. Add mushrooms and onion; cook until onion is transparent. Blend in flour, salt, and pepper. Cook until bubbly. Remove from heat. Gradually stir in milk. Stir in Worcestershire sauce and Tabasco. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook, stirring constantly, for 1 minute. Remove from heat. Stir in sherry, crab meat, and parshey. Cool; refrigerate. For Crepes, sift flour, sugar, and salt together. Beat eggs slightly in a bowl and mix in milk and melted Crisco. Add the flour mixture and beat until smooth. Preheat oven to 375ºF. Lightly grease a 6-inch skillet with Crisco. Heat the skillet. For each crepe, pour into skillet just enough batter to cover bottom, about 2 tablespoons of batter. Immediately tilt skillet back and forth to spread batter thinly and evenly. Cook over medium heat until lightly browned on bottom. Loosen edges with spatula and transfer to a large plate. When ready to complete crepes, spoon about 3 tablespoons of the chilled filling onto center of each crepe; roll up. Put each filled crepe seam-side-down in a lightly greased large shallow baking dish; cover with aluminum foil. Bake at 375ºF for 20 minutes or until hot. While crepes are baking, prepare Cream Cheese Sauce. For Cream Cheese Sauce, Heat cream cheese in a heavy saucepan over low heat, stirring occasionally until softened. Blend in seasoned salt and garlic powder. Gradually stir in milk, Cook, stirring constantly, until sauce is hot. Add additional milk if needed until sauce is of desired consistency. Remove from heat. Serve hot sauce with crab-filled crepes. |
