Creamy Crab Crepe Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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After eating at La Crepe Nanou in Uptown, New Orleans, I endeavored to create a creamy crab filling similar to theirs. Here is what I was able to come up with. Alert: This is definitely NOT a low calorie food. Read more ;-) Also, another recipe where the time to make might scare you, but 45 minutes of that is steeping. Ingredients:
1 lb. jumbo lump crab meat (drained and picked over for shells) |
4 tbsp minced shallots |
1 sprig fresh rosemary |
2 sprigs fresh thyme |
2 cloves fresh garlic (crushed) |
3 tbsp butter |
3 tbsp flour |
1 c. heavy whipping cream |
1/2 c. chicken or vegetable stock |
1/2 c. milk |
1/2 tsp white pepper |
1 oz. dry sherry or dry white wine |
1 c. grated gruyere cheese |
sea salt to taste |
chopped fresh parsley for garnish |
2-quart saucepan |
1-quart saucepan |
Directions:
1. In a 1-quart saucepan, heat the stock, milk and heavy whipping cream. Bring to a simmer (do not scorch), turn off the heat, add the rosemary, thyme, garlic and shallots, cover, and allow to steep for 45 minutes.
2. Once the mixture has steeped, remove the rosemary, thyme and garlic.
3. In the 2-quart saucepan over mediumheat, melt the butter and whisk in the flour to create a roux. Cook for 3 minutes.
4. Whisking constantly, slowly add the milk mixture to the roux until thick and smooth, then add the pepper and sherry and blend thoroughly. Add sea salt to taste.
5. Over meduim-low heat, bring the sauce to a low simmer (just steaming) and add the Gruyere cheese until melted.
6. Gently fold in the crab meat, and heat through.
7. Fill crêpes with a 1/2 c. of the filling, fold closed, and spoon another few tablespoons over the crêpe.
8. Garnish with fresh parsley.
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