Enjoy crab recipes? Try our seafood crepes recipe with crab and spinach in a creamy newburg sauce.
This recipe is based on the classic creamy seafood newburg recipe. It's as simple to prepare as it is elegant. As with all of our seafood crepes recipes, this one will be added to your list of favorite easy fast dinner ideas for family and friends.
I love crab meat! It's so soft and tender and has that special delicate and sweet taste.This is something you can splurge on every now and then!
For our recipe, we use "real" crab meat, not the imitation that you is widely used an called Surimi. Surimi is usually made of a white fish called Alaska Pollock. This by itself is not bad, but like every industrially processed food, it has lots of ingredients you'd rather not eat if you're trying to eat clean.
The Surimi get's it flavor and color only through the addition of sorbite, phosphate, artificial flavors and colors.
If at all possible stick to the real thing and buy authentic crab meat. It's more expensive, but the flavor (and your health) will reward you for it!
If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Meanwhile, beat egg yolks in a medium bowl. Add half-and-half, sherry, and seasonings. Set aside.
Melt butter in a medium saucepan over low heat. Add egg-cream mixture. Stir to combine and bring to a simmer. Simmer for 4-6 minutes, stirring occasionally, until sauce thickens. Do not boil.
Add crab meat and mix until meat is heated thoroughly. Remove from heat and stir in swiss cheese until melted.
Assemble crepes: Lay first crepe on the serving dish. Pour ¼ cup of crab meat and sauce inside crepe. Roll up and drizzle with 1 tbsp of sauce. Repeat with remaining crepes. Garnish with fresh parsley and serve immediately.
Hint: This crepe recipe makes an excellent baked crepe main dish. Assemble your crepes in a casserole dish, cover with extra sauce and top with more swiss cheese. Bake in a 350-degree oven until cheese melts. Serve immediately.
Yield: 4 servings (1 crepe roll each).
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