King Crabmeat Crepes with Bechamel Cream Gratin |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Ingredients:
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 bichamel 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 |
Directions:
1. 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.
2. Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
3. 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.
4. Crabmeat Filling:
5. 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.
6. Bechamel Sauce:
7. 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.
|
|