Crêpes filled with crabmeat in seafood sauce

75 min
Type of dish: Shellfish
Temperature: Hot
Seasonal period: January, February, March, April, May, June, November, December
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.25 kg
Carrots 0.15 kg
Leek 1.0 ud
Tomato 0.2 kg
Parsley 0.045 g
Leek 2.0 ud
Onion 0.067 kg
Carrots 0.017 kg
Leek 0.133 ud
Tomato 0.067 kg
Prawns 0.033 kg
Rice 0.02 kg
Fumet 0.5 l
Brandy 0.017 l
Table salt 2.5 g

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:

 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:


  • 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.