Shellfish Crêpes in Wine-Cheese Sauce

3 Reviews
ADD YOUR REVIEW
Yield
Makes 12 servings
December 2000
RECIPE BY Southern Living

Shrimp, fresh crabmeat, and swiss cheese are folded up in crepes and served with wine-cheese sauce.

Ingredients

  • 1/2 cup butter or margarine, divided
  • 2 cups chopped cooked shrimp (about 1 pound)
  • 1 cup (8 ounces) fresh crabmeat
  • 2 green onions, minced
  • 1/4 cup dry vermouth*
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon butter or margarine, melted
  • Wine-Cheese Sauce
  • Crêpes
  • 2 cups (8 ounces) shredded Swiss cheese
  • Garnish: sliced green onions

How to Make It

Step 1

Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt, and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat, and set aside.

Step 2

Drizzle 1/2 tablespoon melted butter into a 13- x 9-inch baking dish.

Step 3

Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each Crêpe.

Step 4

Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over Crêpes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes.

Step 5

Bake at 450° for 20 minutes or until thoroughly heated. Garnish, if desired.

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Ratings & Reviews

blhill's Review

blhill
April 24, 2009
This is a very good recipe and it makes a lot! It will make almost 2 - 13x9 pans' worth. It is very time consuming, though, so plan ahead. Since it made so much, I froze one pan and saved it for later. I was worried about how it would taste after being frozen, but it was fine.

pana47's Review

MaryinTX
February 24, 2009
Worthy of a special occasion yes. But also a great recipe for a surprise weeknight dinner since it's make-ahead friendly. Certainly not low in fat or calories. But that's also what makes it sinfully delicious. We substitute scallops for the shrimp because of a food allergy, and next week I'll make it for my husband's birthday dinner with lobster -- his favorite.

MaryinTX's Review

pana47
February 17, 2009
I'm glad there is no calorie count on this recipe. With three cups of heavy whipping cream, a stick of butter, and 4 cups of Swiss cheese, it just had to be delicious. And it sure was. Not only that, but it fed quite a crowd.