Crêpes filled with crabmeat in seafood sauce
Tomato 0.2 kg
Spiny spider crab 1.25 kg
For the crêpes
For the stuffing:
- If the spider crab is dead boil it in abundant boiling salted water. If it is alive start boiling from warm water.
- Then cool with cold water and ice.
- Once cooled, open them separating all the soft parts, including those of the legs except for the "gills", and set aside.
- Simmer the onion and the carrot cut into brunoise and when they are soft add the leek. Add the tomato and Soften well.
- Add the crab meat to the vegetables, flambé with the whiskey, add some breadcrumbs and dip in a little thick americaine sauce.
For the sauce:
- Make an americaine sauce.
For the garnish:
- Peel the prawns leaving the head and the last ring of the tail.
- Make a cut along the back of the peeled shrimp and extract the intestine.
For the decoration:
- Chop the parsley.
- Chop the leek into fine julienne, flour and fry.
- Fill each crêpe with the crabmeat stuffing. Give basket, cannelloni or an envelope shape and tie.
- Heat the crêpes in the oven.
- Cook the peeled prawns on the grill.
- Plate up by arranging a pot of americaine sauce, on top the stuffed crêpes and next to it the prawns.
- Decorate with parsley and fried leek.
Nutritional information (1 portion)
Fiber 9.25 g
Saturates 6.72 g
Monounsaturated fatty acids 4.97 g
Polyunsaturated fatty acids 4.97 g
Cholesterol 232.4 mg
Calcium 361.67 mg
Iron 6.11 mg
Zinc 7.48 mg
Vitamin A 654.56 ug
Vitamin C 62.31 g
Folic acid 248.79 ug
Salt (Sodium) 902.48 mg
Sugars 22.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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