Crab and Asparagus Crepes

Crab and Asparagus Crepes

4.4 of 5 (43)
member ratings
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


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


    16 asparagus stalks, tough ends removed

    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


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.


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.

Member Ratings For This Recipe

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    5 of 6 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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    4 of 6 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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    3 of 4 people found this review helpful
    the recipe is great!! lite and easy and wonderful on a hot summer day!! thanks - 7/7/12

  • no profile photo

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

  • no profile photo

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