** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender.
2. Reduce heat to low, & add flour.
3. Cook 1 min, stir constantly.
4.
Gradually add milk & wine; cook over med heat, stirring constantly, until
thickened and bubbly.
5. Remove from heat; stir in crabmeat, parsley, lemon
juice, mustard, salt and red pepper.
6.
Spoon 1-1/2 tablespoons crabmeat mixture down the center of each CREPE;
roll up crepes and arrange in a baking pan coated with cooking spray.
7. Cover
and bake at 350 for 25 minutes or until thoroughly heated.
8. Broil crepes 4
to 6 inches from heat 1 minute or until golden brown.
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Dietary Notes:
This recipe is low-fat with 2.75g per serving and low-saturated fat with 0.5g per serving
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Shellfish, Gluten, Mushroom, Sulfites, Spring Onion, Fructose Malabsorption, Mustard allergies.