Why You’ll Love This Recipe

Elegant and Delicious: The combination of tender crab and creamy cheese stuffing in delicate crepes creates a dish that’s both elegant and satisfying.
Perfect for Special Occasions: This dish is ideal for holidays, brunches, or any occasion when you want to impress your guests with a sophisticated yet easy-to-make meal.
Flavorful Filling: The crab filling is packed with flavor from Old Bay seasoning, fresh herbs, and a zesty lemon kick.
Rich, Creamy Sauce: The lemon cheese sauce adds a creamy, tangy element that perfectly complements the crab-stuffed crepes.

Ingredients

For the Crab Crepes

1 tablespoon unsalted butter
1 tablespoon onion, finely chopped
1 small clove garlic, minced
1 teaspoon Dijon mustard
¼ teaspoon prepared horseradish
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
⅓ cup plain panko breadcrumbs
2 oz shredded sharp white cheddar cheese
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped chives
½ teaspoon Old Bay seafood seasoning
Pinch of kosher salt
Pinch of fresh cracked pepper
8 oz lump crab
12 prepared crepes (see Notes)

For the Lemon Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon kosher salt
4 oz shredded sharp white cheddar cheese
2 teaspoons fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crab Filling

In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the Dijon mustard, horseradish, lemon juice, and mayonnaise. Mix well.
Remove from heat and stir in the panko breadcrumbs, shredded cheddar cheese, chopped parsley, chives, Old Bay seasoning, salt, and pepper.
Gently fold in the lump crab meat, being careful not to break up the crab too much. Set aside.

2. Stuff the Crepes

Lay out your prepared crepes on a flat surface. Spoon about 2 tablespoons of the crab mixture into the center of each crepe.
Roll the crepes up gently, folding in the sides to form a neat cylinder. Repeat with the remaining crepes and crab mixture.

3. Make the Lemon Cheese Sauce

In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking occasionally, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the shredded cheddar cheese and lemon juice until the cheese melts and the sauce becomes smooth. Season with salt to taste.

4. Assemble the Dish

Preheat your oven to 375°F (190°C).
Place the stuffed crepes in a baking dish, seam-side down. If you have extra crab filling, you can spoon it over the crepes.
Pour the lemon cheese sauce over the crepes, covering them generously.
Bake the crepes in the oven for 15-20 minutes, or until the crepes are hot and the sauce is bubbly and slightly golden on top.

5. Serve

Serve the crab-stuffed crepes immediately, garnished with extra fresh herbs or a sprinkle of Old Bay seasoning for added flavor.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Add Veggies: You can add spinach, sautéed mushrooms, or even artichokes to the crab filling for extra texture and flavor.
Make it Spicy: Add a dash of hot sauce or cayenne pepper to the crab filling or lemon sauce to bring some heat to the dish.
Different Seafood: Swap out the crab for shrimp, lobster, or a combination of seafood if you prefer a different flavor profile.

Storage/Reheating

Storage: Store leftover stuffed crepes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the crepes in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also reheat them in the microwave, though the texture of the crepes may soften.

FAQs

Can I make the crab filling ahead of time?

Yes, you can prepare the crab filling up to a day in advance. Just store it in the refrigerator and stuff the crepes when you’re ready to bake them.

What can I substitute for panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs, but panko gives a lighter, crunchier texture that’s ideal for this recipe.

Can I freeze these crab-stuffed crepes?

Yes, you can freeze the stuffed crepes before baking. Wrap each one tightly in plastic wrap, place them in a freezer bag, and store for up to 2 months. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the cooking time.

Can I use store-bought crepes?

Yes, you can use store-bought crepes, though homemade crepes will give the dish a fresher, more flavorful taste. Be sure to warm them slightly before stuffing.

Can I make the lemon cheese sauce ahead of time?

Yes, you can make the sauce in advance and store it in the refrigerator for up to 2 days. Reheat it over low heat and stir in a little milk if it has thickened too much.

Can I use a different cheese in the lemon sauce?

You can use other cheeses, such as Gruyère or mozzarella, though cheddar gives the sauce a nice sharp flavor that pairs well with the crab.

Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour in the lemon sauce with a gluten-free flour blend and use gluten-free crepes and breadcrumbs.

Conclusion

These Crab-Stuffed Crepes with Lemon Cheese Sauce are a luxurious, flavorful dish that will surely impress. Whether served for a special dinner or as a show-stopping brunch item, this recipe brings together the delicate taste of crab, creamy cheese, and fresh herbs in a delightful way. With just a few simple ingredients and steps, you’ll have a dish that’s as elegant as it is delicious.

Crab-Stuffed Crepes

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Author: Julia
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Indulge in these Crab-Stuffed Crepes with Lemon Cheese Sauce for a sophisticated, flavorful dish perfect for special occasions. The creamy crab filling, seasoned with Old Bay and fresh herbs, is enveloped in delicate crepes and topped with a tangy lemon cheese sauce. Elegant and easy to prepare, this dish is sure to impress at your next brunch or dinner party.

Instructions

Prepare the Crab Filling:
- In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds. Stir in Dijon mustard, horseradish, lemon juice, and mayonnaise, mixing well.
- Remove from heat and stir in panko breadcrumbs, shredded cheddar cheese, parsley, chives, Old Bay seasoning, salt, and pepper.
- Gently fold in the lump crab meat, being careful not to break it up too much. Set aside.
Stuff the Crepes:
- Lay out the prepared crepes on a flat surface. Spoon 2 tablespoons of crab mixture into the center of each crepe.
- Roll up the crepes, folding in the sides to form neat cylinders. Repeat with the remaining crepes and crab mixture.
Make the Lemon Cheese Sauce:
- In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and cook for 1-2 minutes, whisking constantly.
- Gradually whisk in milk, ensuring no lumps form. Cook, whisking occasionally, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in shredded cheddar cheese and lemon juice until smooth. Season with salt to taste.
Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- Place the stuffed crepes in a baking dish, seam-side down. Spoon any extra crab filling over the top.
- Pour the lemon cheese sauce over the crepes, covering them generously.
- Bake for 15-20 minutes, or until the crepes are hot and the sauce is bubbly and slightly golden.
Serve:
- Serve the crab-stuffed crepes immediately, garnished with extra fresh herbs or a sprinkle of Old Bay seasoning.

Notes

Make-Ahead: You can prepare the crab filling up to 1 day in advance. Stuff the crepes and bake just before serving.
Substitutions: If you don’t have panko breadcrumbs, use regular breadcrumbs for a slightly denser texture. You can also swap crab for shrimp or lobster.
Gluten-Free: Use gluten-free crepes and flour for the sauce to make this recipe gluten-free.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American