Crepes Maryland With Sauce Nantua
Updated August 19, 2015
- Total Time
- About 15 minutes
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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)
Nutritional analysis per serving (4 servings)
66 grams carbs; 280 milligrams cholesterol; 695 calories; 7 grams monosaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 1681 milligrams sodium; 46 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crepes according to any standard recipe. Set aside.
- Step 2
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.
- Step 3
Heat the fish veloute, and stir in the cream, tarragon and cayenne. Gently fold in the crab meat.
- Step 4
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.
- Step 5
Spoon an equal amount of the hot sauce onto each of four plates, leaving about ½ cup of sauce. Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.
Private Notes