+
0 (0)

Categories: Fish and shellfish, Main courses

Thyme's Crab and Shrimp Crepes

Thyme's Crab and Shrimp Crepes
Robert Gauthier / Los Angeles Times

Crepes seem to be missing from most restaurant menus these days, and they have all but disappeared from the home cooking scene. I recently enjoyed some delicious crepes at Thyme, a Chicago-area restaurant run by John Bubala. Thyme's menu is ... Read more

Total time: 1 hour 25 minutes plus 30 minutes standing | Serves 4
Note: To make clarified butter, melt 6 tablespoons butter in microwave oven. Spoon off 1/4 cup of clear butter. Use remaining melted butter for vegetables.

Bechamel sauce

  • 4 tablespoons clarified butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 cup shredded Gruyere cheese
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper

Step 1Combine clarified butter and flour in saucepan. Bring to simmer over medium heat. Cook, stirring occasionally, until flour taste is gone, about 2 to 3 minutes. Remove from heat.

Step 2Bring milk to boil. Whisking constantly, add hot milk to flour mixture; continue whisking until smooth. Put saucepan over low heat. Simmer until smooth and thick, about 20 minutes, stirring frequently. Remove sauce from heat. Stir in cheese and nutmeg. Season with salt and pepper to taste. Taste and adjust seasoning; mixture should be well seasoned. Sauce will be thick.

Crab and shrimp filling

  • 1 tablespoon butter
  • 1 tablespoon thinly sliced green onion
  • 2 tablespoons finely minced onion
  • 1/4 pound fresh lump or regular crab meat
  • 1/2 pound cooked medium shrimp, halved lengthwise

Step 1Melt butter in large skillet over medium heat. Add green onion and onion. Cook until softened, about 3 minutes. Add crab meat and shrimp. Stir mixture. When warm, add all but 3/4 cup Bechamel Sauce. Mix well. Heat through. (Can be made a day ahead and refrigerated, covered airtight.)

Assembly

  • 8 (8-inch) cooked crepes
  • 1 tablespoon minced parsley, for garnish
  • Freshly grated nutmeg, for garnish

Step 1Lay 2 crepes at a time on work surface. Spoon about 1/3 cup warm Crab and Shrimp Filling over one half of each. Fold in half to close. Place crepes side by side on greased baking sheets. Repeat with remaining crepes. Spoon remaining Bechamel Sauce over crepes, dividing evenly. (Can be made a day ahead and refrigerated.)

Step 2Tent with foil and bake at 350 degrees until warm, about 10 minutes. Remove foil. Bake 2 to 5 minutes more until sauce is bubbling. (Single servings can be reheated in microwave oven). Garnish with parsley and nutmeg. Serve warm.

Each serving:
714 calories; 1,084 mg sodium; 335 mg cholesterol; 41 grams fat; 48 grams carbohydrates; 38 grams protein; 0.13 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Grilled sardines with white bean salad and pesto
Cajun shrimp and corn chowder
Salmon burgers
Petrale sole with sage, poblano and tomatoes