King Crabmeat Crepes With Bechamel Cream Gratin
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
50
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Salt2
Eggs1 tbsp
Sour Cream1 tsp
Shallot (finely chopped)1 tsp
English Mustard (dry)1 tsp
Prepared Horseradish3 tbsps
Mayonnaise1 tbsp
Corn Oil1 clove
Garlic (peeled and minced)1 tsp
Parsley (finely chopped)1 tsp
Chives (finely chopped)1 tbsp
Parmesan (grated)2 tbsps
Butter1 small
Onion (sliced)3 tbsps
Flour1 pinch
Thyme1 pinch
Nutmeg2 cups
MilkDirections:
1
Mix well and sprinkle over the filled crepes
2
Sift the flour and salt into a large mixing bowl
3
Stir in the beer, mixing until smooth
4
Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth
5
Add the sour cream and melted butter
6
Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up
7
Fill center of each crepe with crabmeat mixture
8
Roll crepes up and transfer them to a shallow buttered ovenproof dish
9
In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan
10
Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown
11
Serve hot
12
On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise
13
Cook for about 5 minutes until heated through
14
Melt butter in a saucepan
15
Add onion and saute until transparent
16
Stir in flour and cook over medium heat until a roux is formed
17
Mix in thyme and nutmeg
18
In another saucepan, bring milk and salt to a boil
19
Pour hot milk quickly into the roux and stir until thickened
20
Simmer slowly for 15 minutes, stirring constantly
21
Strain the sauce through a fine sieve