Coconut-Curry Seafood Crêpes
Notes: Curried Crêpes can be made up to 3 days before filling. If not assembling crêpes a day ahead in step 5, put directly in the oven in step 6 and bake 15 to 20 minutes.
Yield: Makes 5 to 6 servings
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Amount per serving
- Calories: 537
- Calories from fat: 52%
- Protein: 34g
- Fat: 31g
- Saturated fat: 19g
- Carbohydrate: 30g
- Fiber: 1.5g
- Sodium: 706mg
- Cholesterol: 256mg
- 3 1/2 cups fat-skimmed reduced-sodium chicken broth
- 1/2 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed
- 1/2 pound boned, skinned salmon fillet, rinsed
- About 1/4 cup (1/8 lb.) butter or margarine
- 1 onion (about 8 oz.), peeled and minced
- 6 tablespoons all-purpose flour
- 1 1/2 cups coconut milk
- Salt and pepper
- 1/2 pound shelled cooked crab
- Curried Crêpes
- 1 tablespoon minced fresh cilantro
- 1. In a 2- to 3-quart pan over high heat, bring broth to a boil. Add shrimp, cover pan, and remove from heat. Let stand until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. With a slotted spoon, transfer shrimp to a board.
- 2. Return pan with broth to high heat. When boiling again, add salmon, cover, and remove from heat. Let stand until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 9 minutes. With slotted spoon, transfer to board. Pour broth into a 1-quart glass measure or a bowl; rinse and dry pan.
- 3. Set pan over medium-high heat and add 1/4 cup butter; when melted, add onion and stir often until limp, 10 to 15 minutes. Sprinkle flour over onion and stir for 1 minute. Remove from heat and whisk in reserved broth and the coconut milk, then whisk over medium-high heat until mixture boils and thickens, 8 to 10 minutes. Remove from heat. Add salt and pepper to taste.
- 4. Meanwhile, remove any bits of shell from the crab; put crab into a bowl. When shrimp and salmon are cool enough to handle, cut shrimp into 1/2-inch chunks and with a fork, flake salmon; put these into bowl with crab. Mix in 1 1/2 cups coconut sauce.
- 5. Lay one crêpe flat in a lightly buttered 9- by 13-inch pan. Spoon about 1/3 cup of the seafood mixture onto half the crêpe, spreading to within 1 inch of edge; fold bare half of crêpe over filling, then fold in half again to form a triangle. Repeat to fill remaining crêpes, slightly overlapping in a single layer in pan. Cover and chill up to 1 day.
- 6. Uncover and bake in a 350° regular or convection oven until crêpes are hot in the center, 35 to 40 minutes.
- 7. Spoon remaining coconut sauce evenly onto dinner plates. With a wide spatula, transfer crêpes to plates, setting in sauce. Sprinkle cilantro evenly over crêpes. Add more salt and pepper to taste.
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