Recipe: Crab Crepes with Shrimp Sauce (1977)

CRAB CREPES WITH SHRIMP SAUCE

Perfect for a late evening dinner for four when it's too hot to fuss. Make crepes in advance and reheat, covered, when ready to serve.

FOR THE CREPES:
1/2 cup milk
1 egg
1/2 cup silted flour
1/4 teaspoon salt
FOR THE FILLING:
1 cup (6 oz.) frozen crabmeat, thawed and flaked
1/2 cup thinly sliced celery
1 tablespoon thinly sliced green onions
1/4 cup salad dressing
2 tablespoons diced pimiento
1 teaspoon curry powder
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
FOR THE SHRIMP SAUCE:
1 can condensed cream of shrimp soup
1/2 cup milk
1/2 cup tiny cooked shrimp (optional)
1 teaspoon lemon juice

TO MAKE THE CREPES:
Combine milk, egg, flour and salt; beat until smooth.

Use crepe maker or fry crepes, one at a time, in lightly greased 6 or 7-inch skillet, using 3 tablespoons batter for each crepe. Pour batter into skillet; tilt pan quickly so that batter will cover bottom of pan. Cook until lightly browned on both sides, turning once.

Stack and keep warm while preparing filling.

TO MAKE THE FILLING:
Combine crabmeat, celery onion, salad dressing, pimento, curry powder, lemon juice and Worcestershire sauce; mix carefully.

Spread an equal amount of filling over each cr pe; Roll up. Arrange filled crepes on oven-proof platter. Cover with aluminum foil, crimping foil to edges of platter.

Bake at 350 degrees F about 15 minutes or until well heated.

Prepare sauce while cr pes are heating.

TO MAKE THE SHRIMP SAUCE:
Combine (undiluted) soup, milk, shrimp and lemon juice. Warm to serving temperature over low heat, stirring constantly.

TO SERVE:
Uncover platter and pour sauce over crepes, leaving ends exposed (without sauce).

From: Recipelink.com
Source: Recipe booklet: Cooking Cool, Pillsbury, 1977