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King Crabmeat Crepes with Bechamel Cream Gratin Recipe

King Crabmeat Crepes with Bechamel Cream Gratin Recipe

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King Crabmeat Crepes with Bechamel Cream Gratin

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Ingredients:

Serving

1 1/4 cups all-purpose flour
1 tsp salt
1 cup light beer
2 eggs
2 egg yolks
1 tbsp sour cream
1 tbsp melted butter
crabmeat filling , recipe follows
8 to 10 oz cooked crabmeat or canned
1 tsp shallots, finely chopped
1/2 tsp dry english mustard
1/4 tsp prepared horseradish
pinch salt and pepper
1 lemon, juiced
1/3 cup bichamel sauce, recipe follows
3 tbsp mayonnaise
1/2 cup fine bread crumbs , fresh as possible
1 tbsp corn oil
1 clove garlic, peeled and minced
1 tsp finely chopped parsley
1 tsp finely chopped chives
1 tbsp parmesan, grated
2 tbsp butter
1 small onion, sliced
3 tbsp flour
pinch thyme
pinch nutmeg
2 cups milk
1/4 tsp salt

Directions:

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.
Crabmeat Filling:
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.
Bechamel Sauce:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.49 Kcal (1099 kJ)
Calories from fat	106.92 Kcal
		% Daily Value*
Total Fat	11.88g	18%
Cholesterol	78.21mg	26%
Sodium	485.69mg	20%
Potassium	167.11mg	4%
Total Carbs	23.96g	8%
Sugars	3.37g	13%
Dietary Fiber	1.4g	6%
Protein	12.55g	25%
Vitamin C	4mg	7%
Iron	1mg	6%
Calcium	104.2mg	10%

Amount Per 100 g
Calories	153.95 Kcal (645 kJ)
Calories from fat	62.7 Kcal
		% Daily Value*
Total Fat	6.97g	18%
Cholesterol	45.87mg	26%
Sodium	284.84mg	20%
Potassium	98.01mg	4%
Total Carbs	14.05g	8%
Sugars	1.97g	13%
Dietary Fiber	0.82g	6%
Protein	7.36g	25%
Vitamin C	2.3mg	7%
Iron	0.6mg	6%
Calcium	61.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6

Points
7

PointsPlus

Good Points

saturated fat free

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