Empire’s Treasure® Crabmeat Crepe
Empire’s Treasure® Crabmeat Crepe
Directions
- Melt butter in a saucepan over medium heat then whisk in flour. Cook until you form a blond roux.
- Slowly whisk in small amounts of milk at a time to prevent lumps from forming. Add bay leaves, cloves, and onion. Simmer for 10-15 minutes. Remove onion, cloves, and bay leaves.
- Whisk both cheeses into bechamel to form the mornay sauce.
- In a sauté pan add half of the mornay sauce, spinach, and crabmeat. Cook to wilt the spinach and warm the crabmeat about 5-6 minutes.
- Place a portion of the crab mixture in center of a crepe and fold to enclose.
- Top with beurre blanc and serve after parsley garnish.
Ingredients
- 1 lb Empire's Treasure® Crabmeat, Lump
- 4 ea Pre-made crepes
- 3 cups Peak Fresh Produce® Spinach, stems removed
- 4 tbsp Nature's Best Dairy® Butter, Unsalted
- 1/3 cup West Creek® All-Purpose Flour
- 2 ea cloves, whole
- 4 cups Nature's Best Dairy® Milk, Whole
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, cut in half and peeled
- 2 ea Roma® Bay Leaf(ves), Dry
- 4 oz cheese, Gruyère , grated
- 4 oz Roma® Cheese, Parmesan, grated
- 8 oz citrus beurre blanc, (see recipe below)
- 4 tbsp Peak Fresh Produce® Parsley, Fresh, minced for garnish
Nature’s Best Dairy® Citrus Beurre Blanc
Directions
- Heat olive oil over medium high heat in sauté pan and add shallots, salt, and pepper. Cook for 1-2 minutes.
- Pour in wine and lemon juice reduce by half. Add heavy cream then reduce by half.
- Slowly whisk in butter small portions at a time. Reserve for service.
Ingredients
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1/4 lb Nature's Best Dairy® Butter, Unsalted, cubed at room temperature
- 1/2 cup Piancone® Chablis cooking wine
- 1 ea Peak Fresh Produce® Lemon(s), juice only
- 1 tbsp Peak Fresh Produce® Shallot(s), minced
- 1 tsp Roma® Oil, Olive
- 1/8 tsp salt, sea
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
