Delicious shrimp and crab crepes recipe
Welcome to my kitchen where the exquisite aroma of seafood crepes fills the air as I prepare one of my favourite dishes: Shrimp-Crab Crepes in Wine-Cheese Sauce. This dish is a true masterpiece that brings together the delicate flavours of shrimp and crab drenched in a succulent wine-cheese sauce.
I promise you that once you taste this dish, you will never look at seafood crepes the same way again. This recipe has been passed down to me through generations and today I am ready to share it with you.
You might think crepes are tricky to make, but with my detailed instructions, you’ll be able to make perfect homemade crepes in no time. My easy recipe is perfect for those who want to have a fancy dinner without spending hours in the kitchen.
So let’s dive into this mouth-watering seafood delicacy and indulge in the rich flavours that I am sure you will love.
Why You’ll Love This Recipe
Are you a seafood lover looking for a meal that’s both sophisticated and indulgent? Look no further than this Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe! Trust me, you’ll love it.
Firstly, the combination of shrimp and crabmeat gives the crepes a deliciously robust flavor. The subtle sweetness of the crabmeat pairs perfectly with the slightly spicy taste of the shrimp, creating a mouth-watering blend that will leave your taste buds craving more.
Secondly, the wine-cheese sauce is the true star of this dish. The dry vermouth gives it an unmistakable depth of flavor that complements the seafood beautifully. And who doesn’t love cheese? Swiss cheese, in this instance, adds a creamy texture and rich flavor to the sauce, elevating it to a whole new level of decadence.
Finally, this dish is versatile enough to work as either an impressive dinner party entrée or as a comforting weeknight meal. The crepes themselves are light and delicate, making them perfect for any occasion. Plus, they can be filled with any number of ingredients – from savory lobster to creamy cream cheese – depending on your mood and preferences!
In short, this Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe is the perfect way to show off your cooking skills while indulging your cravings for the finer things in life. So go ahead and treat yourself – I promise you won’t regret it!
Ingredient List
Let’s talk about the stars of our recipe: the shrimp-crab crepes in wine-cheese sauce. Here are the ingredients you will need to create this memorable dish:
For the Crepes:
- 1 cup all-purpose flour
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 cup skim milk
- 2 eggs
- 2 tablespoons butter, melted and cooled
For the Shrimp-Crab Filling:
- 4 ounces lump crabmeat
- 4 ounces cooked shrimp, peeled and deveined
- 2 green onions with tops, thinly sliced
- 1/4 cup dry vermouth
For the Wine-Cheese Sauce:
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 3 cups milk
- 8 ounces Swiss cheese or low-fat Swiss cheese, shredded
- Salt and ground black pepper to taste
- Pinch of ground nutmeg
- Splash of dry vermouth
Additional Ingredients:
- Fresh parsley or spring onions for garnish
Make sure to gather all these ingredients to prepare this flavorful and satisfying meal.
The Recipe How-To
Now it’s time to learn how to make these scrumptious Shrimp-Crab Crepes in Wine-Cheese Sauce! Below are the detailed instructions:
Ingredients
For the crepes:
– 8-10 crepes made according to your favorite crepes recipe
– 1/4 cup dry vermouth
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon sea salt
– 2 tablespoons of butter or margarine
– 1/4 tsp. Splenda granular
– 2 cups (8 ounces) of Swiss cheese, shredded
– 8 ounces lump crabmeat, shell pieces removed
– 4 spring onions, green and white parts chopped
For the wine cheese sauce:
– 2 tablespoons of butter
– 1/4 cup all-purpose flour
– 3 cups milk or skim milk
– 1/4 cup dry vermouth
– 1/2 tsp. salt
– Ground black pepper to taste (about
level)
– 1/2 cup low-fat Swiss cheese, shredded
For the shrimp:
– One pound of fresh shrimp
– Soy sauce and cayenne pepper for seasoning
Instructions
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Preheat the oven to 350°F.
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In a large bowl, mix together the crepe ingredients (except for crabmeat and onions). Mix until the ingredients are well combined.
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Melt a bit of extra butter in a skillet over high heat. Add chopped green onions and sauté them until they soften up about three minutes.
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Set aside about two tablespoons of sautéed onion for garnish, and then add crabmeat into the remaining onions. Mix well.
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Put about five spoonfuls onto each crêpe, roll them up, fold their ends under and place them seam side down into a 9 in. x 13 in. casserole baking dish.
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In another skillet, melt the butter over medium heat, then add flour to the melted butter and whisk until smooth.
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Gradually start adding milk, whisking constantly until you get a smooth mixture with no lumps.
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Then add in dry vermouth, salt, pepper and shredded Swiss cheese, then continue whisking until it is fully combined.
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Cook the cheese sauce for about five minutes stirring constantly until it starts thickening up.
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Season shrimp with soy sauce and a bit of cayenne pepper as per your taste; sauté them in oil at high heat until they are cooked properly.
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Place seafood crepes (shrimp and crabmeat) into baking dish; pour over top the creamy Swiss cheese sauce you prepared earlier.
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Bake it for about thirty minutes or until heated through.
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Let this delicious masterpiece cool down for 5-6 minutes before serving with reserved onions and parsley.
Tips
Substitutions and Variations
The Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe is a delightful seafood option that you can prepare for your special gatherings. You can enjoy this dish as is or make some substitutions and variations to suit your preferences. Here are some ideas that will help you add some personality to the recipe:
– Cheese Substitution: If you’re lactose intolerant or are looking for a healthier alternative, consider using low-fat Swiss cheese instead of regular Swiss cheese. Cream cheese or gouda cheese would also work well with this recipe.
– Seafood Substitution: If you don’t have crab meat, you can substitute it with lobster or shrimp. Alternatively, you can use a combination of these shellfish options to create your own seafood crepes.
– Sauce Variation: The wine-cheese sauce recipe can be adjusted to your liking by using different types of wine such as white wine, sherry or brandy instead of dry vermouth. Additionally, adding some soy sauce to the creamy shrimp and crab sauce will provide an exotic twist to the French-inspired crepes.
– Crepe Variations: You can add minced spring onions, ground nutmeg and parsley to the crepe batter. This will provide added flavor and spice to the crepes. Vegan alternatives like almond flour or cashew flour can also be used instead of all-purpose flour.
By making these substitutions and variations, you can make customized Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe that stands out from any other recipe out there. Be confident in your creativity in the kitchen and result in an amazing dish that is sure to impress all seafood lovers.
Serving and Pairing
Now that you have made this delicious Shrimp-Crab crepes in Wine-Cheese Sauce recipe, it’s time to master the art of serving and pairing. This dish is perfect for a dinner party or a date night in.
For a complete meal, you can serve these crepes with a side of garlic bread or a fresh garden salad with the dressing of your choice. To bring out the flavors more, you can sprinkle fresh parsley on top or add ground nutmeg on each crepe.
In terms of wine pairing, a crisp white wine like Sauvignon Blanc or Chardonnay would pair well with this dish. If you prefer red wine, try a light-bodied Pinot Noir or Cabernet Franc.
If you want to experiment more with pairing, then a dry vermouth would be ideal as it goes perfectly with this seafood-based crepe recipe.
To balance out the creaminess of the sauce and enhance the seafood flavors in the crepes, adding some dry vermouth will make it even more delightful for your taste buds. So go ahead and try out different wines and spirits to see what suits your palate!
Make-Ahead, Storing and Reheating
One of the greatest things about this shrimp-crab crepes in wine-cheese sauce recipe is that it can be made ahead of time, stored, and then reheated when ready to serve.
To make ahead, I suggest preparing the crepes and filling up to a day in advance. Store the crepes in an airtight container in the refrigerator and store the filling separately in another airtight container. When you’re ready to serve, simply stuff the chilled crepes with the filling and bake as per instructions.
If you have leftovers, don’t worry! The shrimp-crab crepes can be stored in the refrigerator for up to three days. Place them in an airtight container before refrigerating. To reheat them, preheat your oven at 350 degrees Fahrenheit and place the crepes in an oven-safe dish. Cover with aluminum foil and bake for 15-20 minutes or until heated through.
For those who are short on time or prefer to use their microwaves, reheating these tasty seafood crepes is quick and easy. Simply place them on a microwave-safe plate and heat on high for 60-90 seconds or until heated through.
Remember that when reheating seafood, it’s important not to overcook it as doing so can cause it to become dry and rubbery. Additionally, if you want your crepes to retain their crispiness, I suggest reheating them in an oven instead of using a microwave.
Whether you’re enjoying these savory shrimp-crab crepes immediately or later down the line, they’re sure to impress. This make-ahead dish is perfect for parties or even just a cozy night at home with family and friends.
Tips for Perfect Results
Now, let’s talk about some tips you can follow to achieve the most perfect and flavorful Shrimp-Crab Crepes in Wine-Cheese Sauce.
Firstly, make sure to cook the crepes evenly on both sides to prevent them from turning out rubbery or tough. To do this, heat up the skillet or non-stick pan before pouring in the batter. Also, make sure to pour just the right amount of batter into the pan, don’t be too stingy or too generous.
When making the filling, it is essential not to overcook the shrimp and crab. Overcooked seafood can ruin the dish’s overall taste and texture. Cook the seafood just until they turn pink and are no longer translucent.
Another tip is to experiment with different cheeses. I recommend using Swiss cheese for this recipe as it has a subtle taste that complements shrimp and crab well. However, you can always use low-fat Swiss cheese if you are looking for a healthier option.
To enrich your crepes’ flavor profile, add herbs like parsley and spring onions. Sprinkle some ground nutmeg to bring an added layer of warmth and aroma to your dish.
Finally, serve your crepes immediately after making them with hot wine-cheese sauce generously poured on top. This recipe is best enjoyed fresh out of the kitchen, but if you have leftovers, store them in an airtight container in the fridge for up to three days.
By following these simple tips, your Shrimp-Crab Crepes in Wine-Cheese Sauce will come out perfect every time!
Bottom Line
There’s no doubt that the Shrimp-Crab Crepes in Wine-Cheese Sauce recipe is one of the most delicious and indulgent seafood dishes out there. This rich and savory recipe will surely impress your guests, and it’s perfect for any special occasion.
If you’re a fan of seafood, then you need to try this amazing recipe. With its delicate flavors of shrimp, crabmeat, and Swiss cheese, this dish is a masterpiece that will leave you craving for more.
Don’t let the long list of ingredients and steps scare you. This recipe is easy to follow and the results are worth it. Once you master it, you’ll have a dish that will impress everyone.
Moreover, this dish pairs beautifully with a dry white wine such as Chardonnay or Sauvignon Blanc. The crispness of the wine complements the creamy richness of the cheese sauce while also balancing out the flavors of the seafood.
So why not give this recipe a try? It’s perfect for a special date night or a dinner party with friends. Go ahead, indulge yourself, and enjoy!
Shrimp-Crab Crepes in Wine-Cheese Sauce Recipe
Ingredients
CREPES
- 4 large eggs
- 2 cups all-purpose flour
- 1/4 cup butter, melted
- 1 cup cold water (may need a little more)
- 1 cup cold skim milk
- 1 teaspoon sea salt or 1 teaspoon salt
- 1 tablespoon Splenda granular
WINE-CHEESE SAUCE
- 1/4 cup cornstarch
- 1 cup milk (skim, whole or 2%)
- 1/3 cup dry vermouth
- 3 cups whipping cream
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon ground black pepper
- 2 cups grated swiss cheese (8 ounces) or 2 cups alpine lace low-fat swiss cheese (8 ounces)
FILLING
- 1/4 cup butter
- 2 cups chopped cooked shrimp (about 1 pound in-shell raw)
- 2 cups lump crabmeat (fresh or pasteurized)
- 2 -3 green onions with tops, minced
- 1/4 cup dry vermouth
- 1/4 teaspoon ground black pepper
GARNISHES
- 2 -3 spring onions, thinly sliced
- 16 dashes ground nutmeg
- 16 sprigs parsley
Instructions
- *** CREPES: (Yield: about 18-24 crepes).
- In large bowl, add flour, salt and Splenda, stirring to mix.
- Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
- Cover and refrigerate at least 1 hour or up to 2 days.
- To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
- Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
- Crepe should be as thin as possible.
- Cook about 1 minute until bottom is lightly browned.
- Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
- Remove crepe from pan and place on waxed paper.
- Repeat process for each crepe, stacking them as they cool.
- Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
- Remove from refrigerator 30 minutes before filling.
- *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
- In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
- In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
- Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
- While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
- Boil 1 minute or until sauce thickens. Reduce heat to simmer.
- Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
- *** FILLING:
- On medium-high heat, melt butter in skillet.
- Add onions and saute 2 minutes.
- Add shrimp and saute about 1 minute.
- Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
- Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
- Add crabmeat to sauce and gently stir to mix.
- *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
- Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
- Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
- Cover with foil and bake at 450°F about 20 minutes or until heated through.
- Place crepes on each plate and sprinkle with Spring Onion slices.
- *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
- Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
- When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
- Bake at 450°F 20-30 minutes or until heated through.
- While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
- *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
- Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
- *** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
- *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.
Add Your Own Notes
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