Crab-stuffed crepes have a creamy, decadent crab seafood filling and luscious lemon cheese sauce. This crab filling for crepes is quick and easy to prepare so you can have this special meal ready in no time.
Why you want crepes in your life
I have been making me some crepes lately, I can sure profess that. These super thin, French pancakes have my heart. They are just a thing for me, and I love them.
My Savory Crepes recipe is how I make them myself at home – no special equipment required. I have a crepe pan, and I do not even use it. Instead, I just use a small skillet, make the batter, give a little flip flip in the pan, and they’re ready.
Recently, I shared my Beef Stroganoff Crepes recipe – a favorite of mine for many years. Also, aren’t crepe eateries just popping up all over the place anymore? There are like two of them where I live.
If you have not had crepes, they are super versatile and fun. They can be sweet or savory, and they are really special when done right. Give crepes a try and you will love them.
What ingredients are needed to make crab crepes
Ingredients for the crab filling for crepes
From the ingredient list in the recipe card, I know it sure looks like a long list. But when we group ingredients by purpose, then the list is shortened quite a bit and you can see the role each plays.
- Butter, onion, and garlic. These form our flavor base.
- Dijon mustard, prepared horseradish, and fresh lemon juice work together to complement and elevate our seafood flavors.
- Mayonnaise and panko breadcrumbs provide texture and substance to extend the crab filling for all the crepes.
- Fresh herbs parsley and chives.
- Sharp white cheddar cheese because cheese is yummy and this also ties in with the Lemon Cheese Sauce.
- Seasonings: Old Bay seasoning, salt, and pepper.
- And, of course, fresh lump crabmeat.
The last remaining element for making crab crepes, are, not surprisingly, crepes. Prepared crepes can be purchased in the produce section where dessert elements are like those little yellow shortcakes.
However, those purchased crepes are more than likely sweetened. So, I highly recommend making Savory Crepes. My recipe is easy with no special equipment required other than a small skillet and spatula, and they can be made in advance.
If you can find unsweetened crepes to buy, go for it. But I prefer to make them.
Ingredients for the lemon cheese sauce
This dreamy lemon cheese sauce is so good. It is perfect for spooning over any seafood really or even chicken.
Simple to make, this is a basic bechamel with just cheese and fresh lemon juice added. Prepare while the crepes are cooking in the oven.
- Butter, flour, and milk to make a roux.
- Salt for seasoning.
- Sharp white cheddar cheese. If not available, fontina, Swiss, or traditional cheddar may be substituted.
- Lemon juice. Approximately the juice of half a lemon.
Find lump crab fresh at the seafood counter. In American grocery stores, you will find the following (in order of price): claw meat (least expensive), lump crabmeat (middle price), and jumbo lump crab meat (most expensive). You want the one in the middle.
The filling can be prepared a day in advance, as can the crepes. However, I suggest making the lemon cheese sauce when you are preparing to eat.
After assembly, the crepes and filling are all cooked already at that point. So in the oven, we are just heating it all through, then letting the crepes go a little further to get an awesome little crisp to the edges.
Crab crepe leftovers reheat very well the next day. Reheat in the microwave. I have also not noticed the sauce separate, but it stays nice and smooth.
Want more crab recipes?
- Crab Rangoon Pizza
- Crab Cakes with Dijon-Horseradish Aioli
- Classic Steamed Blue Crabs
- Warm Crab Dip
- Blue Crab Marinara with Stuffed Shells Florentine
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For the Crab Crepes
- 1 Tbsp unsalted butter
- 1 Tbsp onion finely chopped
- 1 small clove garlic minced
- 1 tsp Dijon mustard
- ¼ tsp prepared horseradish
- 1 Tbsp fresh lemon juice
- 3 Tbsp mayonnaise
- ⅓ cup panko breadcrumbs
- 2 oz shredded sharp white cheddar cheese
- 2 tsp chopped fresh flat-leaf parsley
- 2 tsp chopped chives
- ½ tsp Old Bay seasoning
- pinch kosher salt
- pinch fresh cracked pepper
- 8 oz lump crab
- 10-12 prepared crepes see Notes
For Lemon Cheese Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1-½ cup milk
- ½ tsp kosher salt
- 4 oz shredded sharp white cheddar cheese
- 2 tsp fresh lemon juice
For the Crab Crepes
- Heat oven to 400°F.
- In a small skillet, heat the butter on high heat. Add the onion and garlic and cook, stirring regularly, until garlic is fragrant and onion is translucent. Transfer to a mixing bowl using a rubber spatula to get all the butter too.
- To the mixing bowl with the onion mixture, add the remaining ingredients for the crab filling, adding the crab gently in last.
- Fill the center of each crepe with crabmeat mixture (scant 1/4 cup each). Roll crepes up and place in a 13×9 baking dish.
- Bake at 400˚F for 15 minutes or until heated through and edges of crepes are just a little crispy.
For Lemon Cheese Sauce
- While the crepes are cooking, melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat for 2 minutes.
- Slowly pour in the milk, whisking constantly. Heat on medium-low heat, stirring constantly, ~5-10 minutes until thickened.
- Remove from the heat. Stir in salt and cheddar until melted and smooth. Add the lemon juice.
- Serve the Lemon Cheese Sauce drizzled over the Crab Crepes.