Ingredients
- 12 crepes
- 1 pound crab meat, preferably lump
- 1 cup fish veloute (see recipe)
- 2 tablespoons heavy cream
- 2 teaspoons finely chopped tarragon
- ⅛ teaspoon cayenne pepper
- 1 ½ cups sauce Nantua (see recipe)
4 servings
Preparation
- Prepare the crepes according to any standard recipe. Set aside.
- If the crab meat is canned, it may be wet. Wrap it in cheesecloth, and squeeze gently to extract excess liquid. Do not break up the lumps.
- Heat the fish veloute, and stir in the cream, tarragon and cayenne. Gently fold in the crab meat.
- Lay out crepes on a flat surface, and add a twelfth of the crab mixture to each. Fold the crepes over to enclose the filling.
- Spoon an equal amount of the hot sauce onto each of four plates, leaving about 1/2 cup of sauce. Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.
About 15 minutes
Dining and Cooking