Description
A creamy custard of real crab meat, asparagus, chevre, boursin, and gruyère cheeses baked in citrusy crepe shells. An elegant spin off the traditional crepe.Summary
Red King Crab Combo Meat
Red King Crab Combo Meat
https://www.aquastar.com/shop/red-king-crab-combo-meat/
Recipe Level
Difficult
Cooking Time
0:55
Servings
Recipe rate
Rate Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 cup Aqua Star Coastal Blend Crab Meat, picked over for shells
Crepe Batter:
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 2 large eggs
- 1 ½ cups milk
- 2 Tbsp melted butter
- 1 Tbsp fresh dill, chopped
- 1 tsp lemon zest
Crepe Filling:
- 1 lb asparagus, blanched and chopped
- 4 large eggs
- 1 cup heavy cream
- ½ cup chevre, crumbled
- ½ cup boursin
- ½ cup gruyère, grated
- ¼ cup fresh chives, chopped
- Salt and pepper to taste
To make
Instructions
In a large mixing bowl, whisk together the flour, sugar and salt . Whisk the eggs with the milk and gradually add into the dry ingredients, stirring to combine. Add the butter, dill and lemon zest; beat until smooth.Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 1—2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 30—60 seconds. Repeat until batter is gone. Set crepes aside.
Preheat oven to 300°F.
In a large bowl, whisk together the eggs and heavy cream until well combined. Stir in the chevre, boursin, and gruyère cheeses until smooth. Add the crab meat, blanched asparagus, and chopped chives. Season with salt and pepper to taste.
Place each crepe shell in an oiled 3” muffin tin. Evenly pour the crab meat filling into the prepared crepe shells. Bake in the preheated oven for 20—25 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
Serve and enjoy!
