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Deviled Crab Crepes

This recipe was the 3rd Place Winner of the Hot Dish division in the 1990 Crab Cooking Contest in Crisfield, MD.

Credited to Ginny Greenwood of Selbyville, DE.

Crepe batter:

  • 3 eggs
  • 2 c. flour
  • ¼ c. melted butter
  • ¼ tsp. salt
  • 2 c. milk

Crepe filling:

  • ½ c. chopped onion
  • ½ c. butter or margarine
  • ½ c. flour
  • 2 Tbsp. mustard
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. salt
  • 2 Tbsp. chili sauce
  • 2 Tbsp. minced parsley
  • 2 or 3 dashes hot pepper sauce to taste
  • 3 c. milk
  • 2 eggs, beaten
  • 1 lb. lump crabmeat
  • 20 to 22 cooked crepes
  • 3 Tbsp. melted butter
  • Havarti cheese, shredded

To make crepes, combine batter ingredients in a blender jar, blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. These freeze very well. Makes 20 to 22 crepes.

To make deviled crab filling, cook onions in ½ cup butter until tender. Stir in flour, mustard, Worcestershire sauce, salt, chili sauce, parsley and hot pepper sauce. Add milk. Cook over low heat, stirring constantly, until thickened.

Stir a small amount of the hot mixture into the beaten eggs, then add the eggs to the pan. Cook, stirring for several minutes. Add crab meat.

Fill crepes with crab meat mixture, fold over. Brush filled crepes with melted butter or add Havarti cheese on top. Heat in 350 degree oven for 10 to 15 minutes.

Makes 20 to 22 crepes.

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