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Add a photoRaciónes: 4
Ingredientes
- 1/2 c. lowfat milk
- 1 egg
- 1/2 c. sifted flour
- 1/4 teaspoon salt
- 1 c. (6 ounce) frzn crab meat, thawed and flaked
- 1/2 c. thinly sliced celery
- 1 T thinly sliced green onions
- 1/4 c. salad dressing
- 2 T diced pimento
- 1 teaspoon curry pwdr
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 can condensed shrimp soup
- 1/2 c. lowfat milk
- 1/2 c. tiny cooked shrimp (optional)
- 1 teaspoon lemon juice
Direcciones
- To make crepes: Put together lowfat milk, egg, flour, and salt; beat till smooth. Use crepe maker or possibly fry crepes, one at a time, in lightly greased 6 or possibly 7 inch frying pan, using 3 tablespoonfuls batter for each crepe. Pour batter into frying pan; tilt pan quickly so which batter will cover bottom of pan. Cook till golden brown on both sides, turning once. Stack and keep warm while preparing filling.To make filling: Put together crab meat, celery, onion, salad dressing, pimento, curry pwdr, lemon juice, and Worcestershire sauce; mix carefully. Spread an equal amount of filling over each crepe; roll up. Arrange filled crepes on heat-proof platter. Cover with aluminum foil, crimping foil to edges of platter. Bake at 350 degrees about 15 min or possibly till well heated. prepare sauce while crepes are heating.
- To make sauce: Put together soup, lowfat milk, shrimp, and lemon juice. Warm to serving temperature over low heat, stirring constantly.
- To serve: Uncover platter and pour sauce over crepes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 90 | 31% |
| Total Fat 10.13g | 13% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.03g | |
| Cholesterol 142mg | 47% |
| Sodium 1064mg | 44% |
| Potassium 449mg | 13% |
| Total Carbs 26.31g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.42g | 4% |
| Protein 21.77g | 35% |
