Crab and Mozzarella Crêpes

Name: Crab and Mozzarella Crêpes
Yield: 8 crepes
Ingredients: 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

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

Ingredients

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

READY FOR REWARDS?

Preparation

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.