Crêpes with Lobster, Crab and Shrimp
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) butter*
- 2 shallots, finely chopped
- 2 Tbsp. (30 mL) flour*
- 1 cup (250 mL) 10% light cream
- 1 cup (250 mL) coconut milk
- 2 tsp. (10 mL) soya sauce*
- 2 tsp. (10 mL) dry white wine
- 10 oz. (300 g) lobster meat
- 6 oz. (180 g) Irresistible* crab meat
- 6 oz. (180 g) Irresistible* shrimp size 21 – 25, cooked and shelled
- 4 x 15 in. (38 cm) prepared crêpes bretonnes
Preparation
In a large saucepan, melt the butter, add the shallots, cover and cook over gentle heat.
Sprinkle in the flour and mix well to make a roux. Cook the roux slowly and stir, but do not allow the flour to brown (white roux).
Moisten with the cream and coconut milk. Whisk the liquid to dissolve the roux completely.
Heat to boiling, lower the heat to minimum and let simmer for 10 minutes, or until you get a thick sauce.
Add the soya sauce, white wine and shellfish.
Mix well and heat the shellfish for a few minutes.
Place a quarter of the mixture on each crêpe.
Fold the two sides of a crêpe to the middle and roll up, being careful not to squash the filling, to make a 2 in. (5 cm) diameter crêpe.
Repeat for the remaining three crêpes. Serve right away.
Suggestion
The crêpes can be served with some cheese and then oven-browned, or served with red bell pepper coulis. It’s best not to assemble the crêpes much before serving as they’ll become soft and soggy.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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