Seafood Crepes Recipe
Jumbo Lumb Crabmeet, LA Crawfish Tails, Shrimp, Mornay, Lemon Butter
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Ingredients
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Seafood Crepes
Method
Preparation
- 1
Make the Filling
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook until pink, about 3-4 minutes. Add the crawfish tails and cook for another 2 minutes. Gently fold in the crab meat and Mornay sauce. Season with salt and black pepper to taste. Remove from heat and set aside.
- 2
Prepare the Crepes
Warm the crepes in a separate skillet or microwave until pliable. Lay each crepe on a plate.
- 3
Assemble the Crepes
Spoon a generous amount of the seafood filling onto one half of each crepe. Fold the other half over the filling and place on a serving platter.
- 4
Make Lemon Butter Sauce
In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Add lemon juice and stir to combine. Drizzle over the filled crepes.
- 5
Garnish and Serve
Sprinkle with chopped parsley and serve warm.
