Recipe courtesy of Robert Herzog

King Crabmeat Crepes with Bechamel Cream Gratin

  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 10 to 12 crepes
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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

Crabmeat Filling:

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 bechamel 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

Bechamel Sauce:

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.

Crabmeat Filling:

  1. 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:

  1. 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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