Seafood Crepes

By WisconsinMike

Paul Prudhomme

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

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.