Crepes With Crab and Garlic-Herb Florentine Sauce
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Crepes With Crab and Garlic-Herb Florentine Sauce

Given a choice between Beef, Chicken or Seafood, I’ll always go with the Seafood. These easy-to-make crab and garlic-herb Florentine sauce crepes are just right for brunch or a light dinner on the deck during hot summer evenings.

Crepes With Crab and Garlic-Herb Florentine Sauce
Prep Time: 15 Minutes
Cook Time: 15 Minutes

What You’ll Need:

2 tbl. Butter or margarine
½ c. chopped red bell pepper
2 large shallots, minced
1 (8 oz.) tub of Boursin (garlic-herb) cheese
½ tsp. Hot sauce
12 oz. King crab meat, chopped
2 c. cooked white rice
1 (10-count) pkg. Prepared crepe shells
2 (9-0z). pkgs. Frozen creamed spinach, thawed
½ c. shredded Parmesan cheese

How to Make It:

Preheat oven to 325 degrees F. Coat an 11×7×2-inch baking dish with non-stick cooking spray.

Heat butter in large skillet over medium-high heat. Add bell pepper and shallots; cook and stir until soft. Stir in garlic-herb Boursin cheese and hot sauce. Stir in crab and rice.

Spoon 1/3 of the crab mixture along one edge of a crepe shell; roll up shell jelly-roll style and place in prepared baking dish. Repeat with remaining crab mixture and crepe shells. Spoon creamed spinach down the center of rolled crepes. Sprinkle with Parmesan cheese.

Bake 15-20 minutes or until cheese melts and crepes are lightly browned.

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