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bite of crab crepe on a fork

Crab-Stuffed Crepes

Erica
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.
4.75 from 4 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Main Course
Cuisine American, French
Servings 4 people
Calories 445 kcal

Ingredients
  

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
  • 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
  • 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

Instructions
 

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 13x9 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.

Notes

Crepes can be purchased, or you can make them at home using my Savory Crepe recipe.
Calorie calculation does not include crepes. If using my crepe recipe, the calories are estimated at 682 per serving.

Nutrition

Calories: 445kcal (22%) | Carbohydrates: 10g (3%) | Protein: 24g (48%) | Fat: 36g (55%) | Saturated Fat: 17g (106%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 154mg (51%) | Sodium: 698mg (30%) | Potassium: 310mg (9%) | Sugar: 5g (6%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword crab crepes, crab filling for crepes, lemon cheese sauce
Tried this recipe?Leave a comment below and let me know!