Crabmeat Crêpes

Oxmoor House
Invite a friend for brunch and serve Crabmeat Crêpes, Fruit Salad in Orange Cups, and Herb-Sour Cream Biscuits.
2 servings.


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12 very thin asparagus spears
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk, divided
2 tablespoons instant nonfat dry milk powder
1 1/2 teaspoons reduced-calorie margarine
1/4 pound fresh lump crabmeat, drained
1 tablespoon chopped green onions
2 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh parsley
2 teaspoons dry sherry
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper


Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.

Combine flour and 1 tablespoon milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 3 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in crabmeat and next 7 ingredients. Reserve 1/4 cup crabmeat mixture.

Arrange 3 asparagus spears in center of each Crêpe. Spoon remaining crabmeat mixture evenly over asparagus. Roll up Crêpes, and place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Top with reserved crabmeat mixture. Cover and bake at 350° for 15 minutes.

Created date

August 2009

Nutritional Information

Calories 254
Caloriesfromfat 18 %
Fat 5.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.8 g
Carbohydrate 29 g
Fiber 0.0 g
Cholesterol 62 mg
Iron 0.0 mg
Sodium 443 mg
Calcium 0.0 mg