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
- 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
DID YOU KNOW?
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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 informationPer serving
Top 5 Nutrients
|Calcium:||18 % / 197 mg|
|Vitamin B12:||24 %|