How To make Crab Crepes En Casserole
1/3 c Scallion
chopped
1/2 c Mushrooms, fresh :
sliced
1/2 ts Thyme, whole, dried
1 tb Margarine melted
1 1/2 ts Flour
1/4 c Skim milk :
, plus 2 T
2 tb Dry white wine
1/2 lb Crabmeat, lump -- drained &
-flaked 1 tb Parsley, fresh -- chopped
1 1/2 ts Lemon juice
1/8 ts Dry mustard
1/8 ts Salt
1 pn Red pepper
8 Crepes
Saute green onions, mushrooms, & thyme in margarine in a skillet until tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly. Gradually add milk & wine; cook over med heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1-1/2 tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden brown. Serve immediately!
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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Gluten Free Crab Casserole Crepes
Join Margie Traxler, Founder and CEO of Grain Free Mamas as she walks you through making her Gluten Free Crab Casserole Crepe.
Margie's Crab casserole in a Grain Free Mama's Organic Garlic & Onion Crepe, all tied up to make a little bowl! Creative and festive! A great seafood dish to have during the holidays and all year long!
Grain Free Mamas produces baking mixes that allow you you to make deliciously delectable desserts that were gluten free, grain free, sugar free and still tasty, for the whole family fright from your own kitchen.
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Download or print the Gluten Free Crab Casserole Crepe recipe used in this video visit:
Watch this two minute video on How to make the crepes used in the recipes
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Egg Jambon Cheese Crepe – Bruno Albouze
Made with buckwheat flour (farine de sarrasin), galette Bretonne are savory crepes that make excellent breakfasts, brunches and luncherons.. Here are 3 examples!
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MEAT CREPE ROLLS | Rolled Meat Crepes / Meat Stuffed Crepes. Recipe by Always Yummy!
Cook tender crepes stuffed with meat – mouth-watering and tasty for your breakfast, dinner or supper.
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✅ Ingredients:
• milk – 7 fl oz | 200 ml
• 2 eggs
• wheat flour – 5,5 oz | 160 g
• sugar – 1,5 oz | 40 g
• vegetable oil – 3,5 oz | 100 ml
• salt – 1,5 tsp | 4 g
• water – 7 fl oz | 200 ml
• meat mince – 14 oz | 400 g
• bulb onion – 8 oz | 230 g
• dried garlic – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• dried coriander – ½ tsp
✔︎ You will need:
• bowl
• pan
• whisk
• carving board
???? Preparation:
1. Whisk the eggs, sugar and salt until smooth.
2. Add the milk and wheat flour, whisk well until smooth.
3. Add the water and vegetable oil, whisk well and leave for an hour.
4. Chop the bulb onion and fry in the pan with 1 tbsp of vegetable oil over medium heat for 3 minutes.
5. Add the meat mince, salt, dried garlic and coriander and ground black pepper. Fry until readiness over medium heat for 6-7 minutes.
6. Bake crepes on a hot pan on each side for about a minute until golden.
7. Lay 1 tbsp of the fried meat mince onto a crepe and roll as an envelope. Make the same with all the crepes.
8. When serving fry the stuffed crepes in a hot pan until golden for about 30 seconds on each side.
❗️Advices:
1. Add mushrooms, parsley or goat cheese into meat mince to your taste.
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Crab Omelette: Meals in Minutes | Masterchef: The Professionals - BBC
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Watch the BBC first on iPlayer ???? Marcus Wareing shows you his recipe for crab omelette arnold bennet. Marcus has substituted the traditional smoked haddock for crab. Served with a crispy topping of gruyere cheese and hollandaise sauce.
MasterChef: The Professionals | Series 12 Episode 2 | BBC
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