Crab and Mozzarella Crepes
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Crab and Mozzarella Crepes
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 217 |
| pro | 12 g |
| carb | 17 g |
| total fat | 11 g |
| fibre | 1 g |
| sodium | 470 mg |
| Nutrient % DV | - |
| calcium | 18 |
| Vitamin B12 | 24 |
| zinc | 21 |
| Phosphorus | 19 |
| Folate | 16 |
Ingredients
-
2 green onions, chopped
1 tbsp (15 ml) butter
1/2 lb (250 g) crab meat
1 tsp lemon juice
pinch cayenne pepper
salt and pepper
3/4 cup (175 ml) grated Canadian mozzarella cheese, divided
8 crepes
1 cup (250 ml) white sauce (bechamel)
pinch grated nutmeg
Preparation
Prep time: 20 min • Cook time: 20 min
In skillet, saute green onions in butter. Stir in crab meat and cook over low heat for 2 minutes. Add lemon juice to taste. Add cayenne and season to taste. Remove from heat and stir in 1/2 cup mozzarella cheese.
Place crepes folded in half on working surface. Divide crab mixture evenly and place on one side of crepe and fold again.
Place all 8 crepes in oven-proof baking dish, coat with white sauce and cover. Bake covered in oven for 10 minutes at 350 °F (180 °C).
Remove from oven, sprinkle with the remaining cheese and grated nutmeg. Return to oven, uncovered, for 2 more minutes until cheese has browned and serve.
In skillet, saute green onions in butter. Stir in crab meat and cook over low heat for 2 minutes. Add lemon juice to taste. Add cayenne and season to taste. Remove from heat and stir in 1/2 cup mozzarella cheese.
Place crepes folded in half on working surface. Divide crab mixture evenly and place on one side of crepe and fold again.
Place all 8 crepes in oven-proof baking dish, coat with white sauce and cover. Bake covered in oven for 10 minutes at 350 °F (180 °C).
Remove from oven, sprinkle with the remaining cheese and grated nutmeg. Return to oven, uncovered, for 2 more minutes until cheese has browned and serve.
Additional information : Tip: For a twist, try adding 1/2 cup of finely chopped, cooked spinach to the white sauce.
Source : Dairy Farmers of Canada
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