Crab and Shrimp Crepes with Mornay Sauce
Elevate your dinner table with these luxurious Crab and Shrimp Crepes smothered in a creamy Mornay sauce. Perfect for seafood lovers, this elegant recipe combines tender lump crab meat and juicy shrimp with a luscious cream cheese filling, delicately wrapped in paper-thin homemade crepes. The highlight is the rich, velvety Mornay sauce made with Gruyère and Parmesan cheeses, enhanced with a touch of nutmeg for warmth and depth. Baked to perfection until golden and bubbly, these crepes are ideal for impressing guests at a dinner party or savoring a special family meal. Easy to prepare but irresistibly decadent, this dish promises gourmet flavor in every bite. Keywords: crab and shrimp crepes, seafood crepes, Mornay sauce recipe, elegant dinner ideas, baked crepes.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 0.5 pound crab meat (lump or claw)
- 0.5 pound shrimp (cooked and chopped)
- 4 ounces cream cheese (softened)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons all-purpose flour (for sauce)
- 1.5 cups whole milk (for sauce)
- 1 cup grated Gruyère cheese
- 0.25 cup grated Parmesan cheese
- 0.125 teaspoon ground nutmeg
Instructions
In a blender, combine 1 cup flour, 1.5 cups milk, 2 eggs, and 2 tablespoons melted butter. Blend until smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat. Lightly grease the skillet. Pour about 1/4 cup of batter into the pan, swirling to coat the surface in a thin layer. Cook for 1-2 minutes until the edges begin to lift, then flip and cook another 30 seconds. Repeat with the remaining batter, stacking cooked crepes with wax paper between each.
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the crab meat, chopped shrimp, softened cream cheese, minced garlic, parsley, salt, and black pepper. Mix until well combined.
Spoon about 2-3 tablespoons of the filling into the center of each crepe. Roll the crepes into cylinders and place them seam-side down in a greased baking dish.
In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1-2 minutes until a paste forms.
Gradually whisk in 1.5 cups warm milk, cooking until the sauce thickens, about 3-4 minutes.
Stir in the Gruyère cheese, Parmesan cheese, and nutmeg. Cook until the cheese is melted and the sauce is smooth. Season to taste with salt and pepper.
Pour the Mornay sauce over the crepes, ensuring they are evenly coated.
Bake the dish in the preheated oven for 15-20 minutes, or until bubbling and lightly golden on top.
Let the crepes cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 662 mg | 51% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
