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Crepes Filled With Crabmeat - Crepes Plan
Recipe By : Freeze With Ease copyright 1965
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Fish & Seafood
Freezer Meals
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/2 cup vegetable stock*
salt
paprika
3 tablespoons butter
6 shallot -- finely chopped
1/2 pound crabmeat
2 egg yolks -- beaten
1 tablespoon Madeira
1 tablespoon chives -- finely chopped
*Or you may use 1 vegetable bouillon cube with 1/2 cup water.
Melt 2 T butter. Remove from heat and stir in flour. Return to low heat and sti
r in carefully the milk, and vegetable stock. Return to low heat and cook, stir
ring until smooth and thickened. Season with salt and paprika.
Melt 3 T butter; add shallots and saute. Add crabmeat and stir gently. Take fro
m heat and add to sauce with egg yolks, Madeira and chives.
Cool combined mixtures. Spread mixture on crepes and roll up, jelly-roll fashio
n. If they are to be used as hors d'oeuvres, cut them into thirds. Freeze. When
ready to serve, defrost and heat in top of double boiler. Serve from chafing d
ish.
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