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
Recipe from Sunset

More From Sunset

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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. 6. Uncover and bake in a 350° regular or convection oven until crêpes are hot in the center, 35 to 40 minutes.
  7. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut-Curry Seafood Crêpes Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy