CRAB-A-LEEKIE CREPES

      Title: CRAB-A-LEEKIE CREPES
  Categories: Fish*shell
       Yield: 4 Servings
  
 MMMMM------------------------LEMON CREPES-----------------------------
       3    Eggs
       1 ts Sugar [optional]
       2    Egg yolks
     1/2 ts Salt
     1/4 c  Lemon juice, fresh
   1 1/2 ts Vegetable oil
     3/4 c  Milk
       2 ts Lemon rind, grated
       1 c  All-purpose flour
 
 MMMMM--------------------------FILLING-------------------------------
       1 lb Crab or Imitation crab
       1 c  Dry curd cottage cheese
       1 sm Leek, thinly sliced
     1/2 sm Tomato, finely diced
       1 sm Lime - juice only
       1 tb Balsamic vinegar
       1 ts Salt
       1 ts Seafood seasoning
 
 MMMMM----------------------WHITE WINE SAUCE---------------------------
       3 tb Butter
       3 tb Flour
     1/2 c  Chicken stock
     1/2 c  Sour cream, or heavy cream
     1/2 c  White wine
            Salt & White pepper
  
   Ingredient note: Imitation crab, has several commercial names but
   generally consists of processed pollack with natural and imitation
   flavouring. It is processed so as to resemble crab meat - a white
   mean with a red exterior. This product is less expensive than natural
   crab and makes an excellent substitute.
   
   Lemon Crepes: Combine eggs, egg yolks, and lemon juice. Beat the
   mixture to thoroughly combine ingredients and incorporate air into
   the mixture. Add the milk and whisk again.
   
   Sift flour, salt, sugar [if using]together in a separate bowl then
   gradually incorporate into egg mixture. Add vegetable oil and blend
   thoroughly. Batter should be very smooth and creamy. Do not allow
   lumps to form [don't strained out lumps - they should be passed
   through a sieve so as to break them down.)
   
   Add grated lemon rind and allow the mixture to rest for one hour. If
   mixture thickens during this period, 1-2 Tb of milk may be added. It
   is important that the crepes do not become pancakes.
   
   Use a large hot crepe pan [or lg round frying pan]. Add vegetable oil
   to pan and swirl to coat. Gently pour in only sufficient batter to
   coat the whole surface of the pan swirling to get a thin and even
   coating. The crepe should be turned when the top is set and the
   bottom is lightly browned. Only cook the other side until the desired
   colour is achieved. Remove and set aside to cool.
   
   Filling: Chop the crab, or imitation crab, into bite size chunks and
   place in large mixing bowl. Thinly slice the white of 1 small leek.
   Slicing should produce thin rounds. Press out the rounds so as to
   separate the slice into small rings. Add to mixing bowl along with a
   finely dice half of a small tomato.
   
   To the mixture, add approx. 1 c of dry-curd cottage cheese, the
   balsamic vinegar and the juice of one small lime. Add seasonings.
   [The seafood seasoning is a commercial preparation available at most
   stores.] Combine all ingredients in the bowl. Cover with plastic wrap
   and allow to stand in fridge for up to 2 hrs.
   
   Remove from fridge and toss lightly. Scoop out sufficient filling to
   fill the centre of each crepe. Do not overfill. Roll the crepes up
   into packages and place in a microwave dish, seam side down. Allow to
   stand while making sauce.
   
   Sauce: In top of double-boiler, over medium-high heat, melt butter
   and add the flour. Cook, stirring constantly until thickened. Add
   liquids. Whisk while simmering gently; until mixture is the desired
   consistency. Reduce heat.
   
   Microwave the stuffed crepes. Time will vary according to quantity.
   For eight filled crepes allow approx. 6 minutes. Heat until very warm
   throughout. Adjust time if necessary according to microwave
   capability.
   
   Allow one crepe per person for entree, two crepes per person if
   serving with a garden salad, or three per person in serving alone
   with sauce. Pour a generous amount of the hot sauce over the top just
   before serving.
   
   Foot-note: the quantity of leek, the balsamic vinegar and the lime
   juice should not be eliminated from this recipe [at least not without
   trial]. The combination of textures between the crepe, the seafood
   and the barely cooked leek are a treat. The subtle flavour variations
   created by the short marination of the filling ingredients in the
   juice and the vinegar, are quite delightful and work well with this
   sauce.
   
   [-=PAM=-] [Crepe adapted from Lynn M Alford]
[ add our full cookbook to your website ] [ Search The Cookbook ]