Crabmeat Crepes


1 pound cooked, flaked crabmeat
3 cans condensed cream of shrimp soup
4 tablespoons butter or margarine
1/2 pound fresh mushrooms, sliced
4 tablespoons dry sherry
4 tablespoons brandy
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice
4 tablespoons light cream
24 Crepes (see below)


Combine the crabmeat and soup. Cook the mushrooms in butter or margarine over medium heat until tender. Add to the soup mixture. Add all the remaining ingredients except the light cream.

Using half of the mixture, fill 24 crepes (see below), roll, and place in a baking dish. Stir the cream into the second half of the mixture and pour around the crepes. Bake in a 300 degree oven for 35 minutes.



Makes 24 crepes.

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