Salton, Inc CM5C - Manual (Page 17)

17
Seafood Crepes with Shrimp Sauce
8-10 crepes
2 TBL butter or margarine
1 ⁄
2
cup thinly sliced green onions or scallions
3 ⁄
4
cup thinly sliced celery
1 cup flaked Dungeness or king crabmeat (about 6 oz.)
1 cup cooked tiny shrimp (about 6 oz.)
1 ⁄
2
cup mayonnaise
2 TBL diced pimento
1 tsp curry powder
1 tsp lemon juice
Sauce:
1 10 oz. can condensed cream of shrimp soup
1 tsp lemon juice
1 ⁄
2
can milk or half-and-half
Preheat oven to 350°F. In small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in bowl; add
celery and onion mixture. Place 1-2 heaping tablespoons of filling
across center of each crepe, brown side out, and roll. Place in buttered
9” x 11” baking dish; cover with aluminum foil. Bake 15-20 minutes or
until hot. Serve with hot sauce.
To make sauce: Combine ingredients in sauce pan and heat,
stirring until smooth and hot.