Crab 🦀 Crepes

Bahan-bahan

Crepes: 8 to 10 homemade or store-bought thin, un-sweetened crepes.

Crab Meat: 8 oz lump crab meat, picked free of shells.

Cream Cheese: 8 oz softened cream cheese.

Seasoning: 1 to 2 tsp Old Bay

Seasoning.

Binder: 1/4 cup mayonnaise or sour cream.

Extras: Green onions, a splash of lemon juice, and shredded cheddar or swiss for the topping.

Old Bay Cream Sauce (Rich & Savory)

This sauce doubles down on the classic Maryland flavor profile by introducing a hint of garlic and white wine.

Ingredients:

2 tbsp Butter

2 tbsp All-Purpose Flour

1 small clove Garlic, minced

1/4 cup Dry White Wine (or seafood broth)

1 cup Heavy Cream or half-and-half

1/2 tsp Old Bay Seasoning

1/2 cup Shredded White Cheddar or Swiss cheese

Arahan

Mix Filling: Beat the softened cream cheese, mayo, and Old Bay together until smooth.

Fold Seafood: Gently fold in the fresh lump crab meat and chopped green onions so the crab does not break

apart.

Fill Crepes: Lay each crepe flat.

Spoon a line of the cream cheese and crab mixture down the center.

Roll and Bake: Roll the crepes closed.

Place them in a greased baking dish, top with extra cheese or a light cream sauce, and bake at 350°F for 15 to 20 minutes until hot.

Sauce:

Make the base: Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Build the roux: Whisk in the flour and cook for about 1 to 2 minutes

to eliminate the raw flour taste.

Incorporate liquids: Pour in the white wine to deglaze the pan, stirring rapidly. Slowly whisk in the heavy cream, ensuring no lumps form.

Thicken and season: Bring to a gentle simmer for 3 to 5 minutes until thickened. Stir in the Old Bay.

Melting cheese: Remove the pan from the heat and stir in the shredded cheese until completely smooth.