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Deviled Crab Crepes 

        

    1/2 c. onion,Chopped

    1/2 c. butter (or margarine)

    1/2 c. flour

      2 T  mustard

      1 T  Worcestershire sauce

    1/2 t  salt

      2 T  chili sauce

      2 T  parsley,Minced

      2 ds to taste

      3 c. milk

      2    eggs,beaten

      1 lb lump crabmeat

     20    crepes,cooked up to 22

      3 T  butter,melted

           Havarti cheese,shredded

           Crepe Batter

      3    eggs

      2 c. flour

    1/4 c. butter,Melted

    1/4 t  salt

      2 c. milk

Cook onions in 1/2 cup butter until tender. Stir in flour, mustard,

Worcestershire sauce, salt, chili sauce, parsley and hot pepper sauce.

Add milk.  Cook over low heat, stirring constantly, until thickened.

Stir a small amount of hot mixture into beaten eggs, the return egg

mixture to pan. Cook, stirring, for several minutes. Add crabmeat.

Fill crepes with crabmeat mixture, fold over.  Brush filled crepes with

melted butter or add Havarti cheese on top. Heat in 350 degree oven for

10 to 15 minutes. Makes 20 to 22 crepes.

 

Combine ingredients in a blender jar, blend for about 1 minute. Scrape

down sides with rubber spatula and blend for another 15 seconds or

until smooth.  Refrigerate batter at least 1 hour. Cook on upside-down

crepe griddle or in traditional pan. These freeze very well. Makes 20

to 22 crepes.

 

3rd Place Winner of the Hot Dish division in the 1990 Crab Cooking

Contest











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