Dairy Farmers of Canada

Crab and Mozzarella Crêpes

Shellfish with any mild, white cheese always go well together. So try a taste of Northern France for your holiday table!

  • Prep: 20 min
  • Cooking: 20 min
Yields 8 crepes
crab and mozzarella crepes


  • 2 green onions chopped
  • 1 tbsp (15 mL) butter
  • 8 oz (250 g) crabmeat
  • A dash of lemon juice
  • A pinch of Cayenne pepper
  • Salt and pepper to taste
  • 8 thin crepes
  • 1 cup (250 mL) white sauce (béchamel)
  • of Grated nutmeg
  • 3/4 cup (180 mL) grated Canadian Mozzarella cheese
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In skillet, sauté green onions in butter. Stir in crabmeat and cook over low heat for 2 minutes. Add lemon juice to taste. Add cayenne pepper and season to taste. Remove from heat and stir in 1/2 cup (250 mL) Canadian Mozzarella cheese.

Place crêpes folded in half on working surface. Divide crab mixture evenly and place on one side of crêpe and fold again. Place all 8 crêpes in oven-proof baking dish, coat with white sauce and cover. Bake covered in oven for 10 minutes at 350 °F (180 °C).

Remove from oven, sprinkle with the remaining cheese and grated nutmeg. Return to oven, uncovered, for 2 more minutes until cheese has turned golden and serve.


For a twist, try adding a half-cup of finely chopped, cooked spinach to the white sauce.

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Nutritional information

Per serving
Energy: 217 Calories
Protein: 12 g
Carbohydrate: 17 g
Fat: 11 g
Fibre: 1 g
Sodium: 470 mg

Top 5 Nutrients

(% DV*)
Calcium: 18 % / 197 mg
Folate: 16 %
Phosphorus: 19 %
Vitamin B12: 24 %
Zinc: 21 %