Wednesday, March 16, 2011

Seafood Crepes

Last night I celebrated my 14 year anniversary with my husband - for the day we met.  I usually try to cook low fat, expecially since he ate so well when he worked in Alaska.  The chefs kept him so lean with fresh Alaskan Salmon, Halibut, and Dover Sole.  Every time he mentioned Dover Sole, it took me back to my days at Alouettes.  I had a bit of a difficult time trying to serve that table side.  I may have successfully pulled the skeleton out once!  What a task!  Anyway....

I was excited to try a new seafood dish.  I usually use the nonfat variety when I cook with cream cheese, but I couldn't resist trying the new Philadelphia Cooking Creme.  After last night's tasting, I'm sure I will use it again.    

Start with these ingredients:

  • 8 oz. peeled shrimp cut in half crosswize
  • 1 package prepared crepes (found in produce)
  • Philadelphia Cooking Creme (Italian Cheese & Herb)
  • Small can of crab meat (Millers Select from Target is good)
  • 1/2 medium onion finely chopped
  1. Pre-heat oven to 350 degrees.
  2. I started with the scampi butter that I had left over from Whole Foods.  You can use regular butter, though.  I used 2 tablespoons to melt over medium high heat in a nonstick skillet. 
  3. My stovetop is usually ready in 5 minutes.  I tossed in the onions and let those cook over low heat while I peeled the shrimp.  Occasionally I gave them a stir with the wooden spoon. 
  4. Next, I threw the shrimp in and stirred those until they were slightly underdone.  I then added the crab meat with its liquid, then the cooking creme.  It doesn't take long for it to reach a spreadable consistency.
  5. I used a slightly slotted spoon to scoop the mixture onto each crepe.  I rolled them up, and added them very carefully to a foil lined pan.  I poured the remaining mixture on top, added a cup of mozzarella, added some chives, and put it in the oven 15 minutes uncovered.
Here's Jereme's plate:

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