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!
How To make Crab Crepes En Casserole's Videos
Crêpes Two Ways
Make the best crêpes with two of Chef Jacques Pépin favorite recipes!
INGREDIENTS
Crêpe Suzette Serves 4
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac
Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan
For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
Episode 11 - Seafood Crepes
Jacques Pépin Makes a Seafood Omelet | American Masters: At Home with Jacques Pépin | PBS
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Jacques loves omelets in any form, but the seafood omelet is one that is a bit more rich and sophisticated than most. It’s a very elegant dish for a light supper. Happy cooking!
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
用云南稀少的螃蟹,给家人煮了桌鲜美的螃蟹大餐【滇西小哥】
云南没有海,所以我们吃的大多是河鲜。小河虾,草鱼,罗非鱼等。但我家人特别贪恋这口水里的鲜甜,特别是秋天这肥美的螃蟹。在石屏有几户养大闸蟹的人家,价格是外省的一半,市场价平均下来也就12左右一只,我捞了32只大闸蟹,叔叔只收了我300块钱。又在市场上买了些梭子蟹和缅甸螃蟹一起做几道菜,这一桌真的是鲜掉眉毛了!
这是大鱼大肉系列的第一期,拍这一系列的内容是因为,我真的太爱吃肉了,真的是无肉不欢,也希望你们也可以感受到肉带来的幸福和快乐~
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There is no sea in Yunnan, so we just eat freshwater fishes, river shrimp, grass carp, tilapia, etc. My family members love fresh and sweet seafood, especially the plump crabs in autumn. There are several households in Shiping who raise hairy crabs. The price of their hairy crabs is half of that in other provinces. The average market price is about 12 yuan. I took 32 hairy crabs, and the boss only charged me 300 yuan. I bought some Portunid crabs and Burmese crabs at the market and made a few dishes. It's such a sweet grand feast!
This is the first episode of A Grand Feast. I made this series because I really love eating meat, and I hope you can also feel the joy and happiness brought by eating meat.
大家好!我是滇西小哥,一个地道的云南妹子,如果你喜欢我的视频,请持续关注我的频道,
我会在不同的平台分享我的生活,以及云南特色美食,祝你们天天开心,每天都有美食相伴~
YouTube【滇西小哥 Dianxi Xiaoge】▶️
Facebook【滇西小哥 Dianxi Xiaoge】 ▶️
Instagram【dianxixiaoge_apenjie】▶️
#滇西小哥 #DianxiXiaoge #ĐiềnTâyTiểuCa #螃蟹 #crabs
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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Crab and Lobster Crepes
Love is in the air when it comes to this dish. These crepes are decadent, and rich. Filled with crab and lobster they are luxurious and such a fantastic treat that shows nothing but love!
RECIPE: