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.

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

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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