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WisconsinMike

Seafood Crepes

By

Paul Prudhomme

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • Seasoning Mix:
  • 1 t. salt
  • 1/2 t. white pepper
  • 1/2 t. cayenne
  • 1/4 t. dried basil leaves
  • 1/8 t, dried oregano leaves
  • 4 T. unsalted butter
  • 1/4 C. finely chopped onions
  • 1/2 C. finely chopped green onions
  • 1 T. all purpose flour
  • 1 1/4 C. heavy cream
  • 1/2 lb. lump crab meat
  • 1 lb. crawfish tails
  • 3/4 lb. crawfish tails
  • 12 crepes

Details

Preparation

Step 1

Prepare crepes up to 2 hours ahead.

Combine seasoning mix in a small bowl and set aside.

Heat the serving plates in a 250 degree oven.

Melt butter in a 2 qt. saucepan over high heat. Add the onions and saute until they start to get tender, about 2-3 minutes, stirring occasionally. Add the seasoning mix and cook about 1 minute, stirring occasionally. Add the green onions and flour, stirring until the flour is completely blended into the butter. The stir in the cream and bring to a boil, stirring frequently. Add the crabmeat, return to a boil, stirring often and leaving crabmeat lumps intact as much as possible. Reduce heat and simmer until sauce has thickened slightly, about 1 minute, stirring constantly. Return to high heat, add the crawfish and shrimp and cook until the shrimp are plump and pink, about 2-4 minutes, stirring often; remove from heat and serve immediately.

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