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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 7.4 g
  • Cholesterol: 45.5 mg
  • Sodium: 315.2 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 14.0 g

View full nutritional breakdown of Crab and Asparagus Crepes calories by ingredient
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Crab and Asparagus Crepes

Submitted by: CHEF_MEG
Crab and Asparagus Crepes

Introduction

No, you did not just walk into a fancy restaurant. You can make this springtime dish in your own kitchen--in mere minutes!
No, you did not just walk into a fancy restaurant. You can make this springtime dish in your own kitchen--in mere minutes!

Number of Servings: 4

Ingredients

    16 asparagus stalks, tough ends removed

    Filling:
    1 tablespoon heart-healthy butter blend
    1 tablespoon white whole wheat flour
    3/4 cup skim milk
    1/8 teaspoon nutmeg
    1 ounce Swiss cheese, shredded
    6 ounces crab meat, drained and picked over
    4 scallions, white and green parts, greens reserved for garnish
    juice of one lemon

    4 servings Chef Meg's Buckwheat Crepes



Tips

How do you know which part of the asparagus will be tough? Pick up one piece, and snap it in two. The asparagus will break at the spot where it becomes tough.


Directions

Preheat the oven to 350 degrees.

Microwave the asparagus for one minute.
Transfer to a cutting board and cut off the top 3 inches, then chop the remaining stalks into 1/2-inch pieces.

Melt the butter over medium heat in a small saucepan. When the butter begins to foam, stir in the flour and cook for one minute. Slowly whisk in the milk, then continue whisking until the mixture starts to bubble.
Reduce heat to low, then stir in the nutmeg and cheese. Add the crab meat, chopped asparagus stalks, white parts of the scallions, and the lemon juice. Remove from heat.

To assemble the crepes, lay each one flat on a cutting board.
Spoon two tablespoons of filling along the bottom third of each crepe. Roll up each crepe and place in an oven-proof dish coated with nonstick cooking spray. Divide the reserved asparagus tips among the crepes, then pour the remaining sauce over the top. Bake for 10 minutes, until the sauce is bubbly. Garnish with green part of scallions and serve immediately.




Serving Size:†Makes 4 servings, 1 crepe per serving.






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Member Ratings For This Recipe


  • Incredible!
    3 of 5 people found this review helpful
    I am a vegetarian. Hence prepared this without any crab meat. It was delicious and loved the aroma. Love asparagus for the diuretic benefits too. Thanks for this recipe. Do you have a cook book? Love all your recipes. - 4/5/12

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  • Incredible!
    2 of 3 people found this review helpful
    the recipe is great!! lite and easy and wonderful on a hot summer day!! thanks - 7/7/12

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  • Incredible!
    2 of 3 people found this review helpful
    Delicious!!!!! We love asparagus and this is another great way to eat it. - 4/17/12

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  • Good
    2 of 3 people found this review helpful
    I enjoyed this-- easy to make too- - 4/17/12

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  • Incredible!
    2 of 3 people found this review helpful
    One of my all time favorite combinations. Very good. I have been eating asparagus almost everyday since it came into season.
    Now I have a new way to eat it. I think you could use shrimp too. I don't care for processed foods, but the crab or lobster imatitions could work too. - 4/17/12

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  • Incredible!
    2 of 3 people found this review helpful
    Love crab and asparagus so combining the two in an elegant way really made a statement in my home. Thank you - 4/17/12

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  • 1 of 1 people found this review helpful
    Also good in Chili Rellenos. U can use shrimp !!! - 2/16/13

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  • 1 of 3 people found this review helpful
    good, good - 4/17/12

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  • Very Good
    0 of 1 people found this review helpful
    I enjoyed this and I liked adding cheese to the bechamel. Had to use havarti due to lack of swiss, and salmon bc I had no crab. So maybe my substitutions were the issue, but I thought the flavor was a bit flat. Maybe I'm just a garlic addict when it comes to seafood and asparagus. :) - 4/27/13

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  • These were yummy. My husband and son liked them more than I did. The crepe recipe only made 16 crepes not 20 but it could be because I used whole wheat flour instead of buckwheat which I couldn't find. - 3/29/13

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  • This sounds amazing!!!
    I will make just for me! - 3/29/13

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  • 0 of 1 people found this review helpful
    I did this "on toast" rather than in a tart or flan, with tweaks for personal taste.
    I'd definitely omit any cheese, next time.
    I really do not understand why so many recipes have to include cheese. I use cheese for a different meal!
    - 3/28/13

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  • 0 of 1 people found this review helpful
    Buckwheat is gluten-free, which would be good for one of my friends, but what about the other flour? We've been to a crÍperie & love their crÍpes (she has contents over rice), but would love to make these. - 3/28/13

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  • Incredible!
    0 of 1 people found this review helpful
    made with salmon not crab - 3/28/13

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  • I have always thought this is great for brunch I put hollenday sauce on top of it. Thanks for reminding that I had this recipe - 1/18/13

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  • 0 of 2 people found this review helpful
    LOVE IT YOU WILL TOO! - 5/16/12

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  • 0 of 2 people found this review helpful
    good - 5/10/12

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  • Incredible!
    0 of 2 people found this review helpful
    I think I could like these I was under the impression crepes were only for dessert or for breakfast. - 4/17/12

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  • Incredible!
    0 of 1 people found this review helpful
    this looks delish! - 4/17/12

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  • 0 of 1 people found this review helpful
    yummy - 4/17/12

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  • 0 of 3 people found this review helpful
    No one else eats seafood in my house so will try this without the crab (although I love it!!). - 4/17/12

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  • Incredible!
    0 of 1 people found this review helpful
    Oh Yum-Yum!!! - 4/17/12

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  • Very Good
    0 of 5 people found this review helpful
    I think that I will try this with some white fish and use onions instead of the scallions. I have problems with shell fish so I think I better stick with an alternative for the fish. I can break it up into bits. I think I will enjoy this recipe. I love aspargus!
    Thank you very much for sharing!((: - 4/17/12

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