Low-Fat Crabmeat Crepes: Eat Great & Lose Weight!
First, catch the crab!
Going crabbing was one thing my father liked to do. The only thing he liked more than catching the crabs was eating them.
It's been years since I have gone crabbing with my family, but the tradition still lives on with the grandkids. If you are like my family, you love to try new recipes to combine fun with low fat healthy eating. You will find that this low fat crabmeat crepe recipe is great for any time of the day and makes an impressive meal for a brunch gathering.
Enjoy fresh fruit, a specialty iced tea and a homebaked lemon blueberry muffin for dessert. It's all here. Enjoy.
Photographs for this site by Favored1
Copyrighted material by favored1. Do not copy. Photos are courtsey of favored1, Amazon or creative commons and are identified as such. When used: Animated graphics by Glitter Graphics.com and AnimateIt.net
Are you a crab fan?
Do you like crabmeat?
Preheat oven to 350 degrees.
To complete the crabmeat crepe meal, I served fresh cooked asparagus and a spring salad with baby grape tomatoes.
Homemade lemon-blueberry muffins and non-sweetened ice tea with fresh mint from my garden complimented this dinner, followed by seasonal fruit.
Cook Time
Prep Time: Approx. 20 minutes
Total Time: Approx. 45 minutes
Serves: 8
Ingredients
- Vegetable cooking spray
- 2 teaspoons reduced calorie margarine
- 1 and 1/2 cups sliced fresh mushrooms
- 1 cup diced green onions
- 2 teaspoons lemon juice
- 1 tablespoon all purpose flour
- 1 cup skim milk
- 1 pound of fresh cooked or canned lump crabmeat (drained) or imimitation crabmeat
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dry mustard
- 1/8 teaspoon red pepper
- 1/4 teaspoon salt (optional)
- fresh thyme sprigs (optional for garnish)
- 16 light crepes (see recipe below)
- - - - - - - - - - - - - - - - - - - - - - - -
- LIGHT CREPES INGREDIENTS
- 1/2 cup plus 2 tablespoons all purpose flour
- 1 and 1/3 cups skim milk
- 4 egg whites
- vegetable cooking spray
Instructions
- HOW TO MAKE THE CREPES
- Step1
- Add flour, eggs and milk to a blender or food processor. Cover and blend about 30 seconds. Scrape batter from sides and blend another 30 seconds. Place in refrigerator for one hour.
- Step 2
- Spray a 6 inch nonstick frying pan/skillet or crepe pan. Put pan on meduim heat until hot (but not smoking). Put 2 tablespoons of crepe batter in pan and tilt pan back and forth in a swirling motion so it thins out the batter until it covers the bottom of the pan. Cook until it is light brown about one minute.
- Lift side of crepe to see if it is done and can be turned over. If it pulls up freely it is ready to turn. Cook about 30 seconds. Remove from pan and lay flat on wax paper. Use wax paper between layers of crepes to prevent sticking. Repeat this process until the batter is gone. Makes about 16 crepes.
- I do want to let you know ahead of time that the crepes do not have a lot of flavor that would take away from the filling.
- CRABMEAT CREPES DIRECTIONS
- Step 1
- Apply vegetable cooking spray to a non-stick skillet and add the margarine. Turn on medium high heat. After maragrine is melted add the mushrooms, onions and thyme. Cook for about 3 minutes until vegetables are soft. Turn heat down to low and stir in flour and milk stirring continuously until blended. Turn heat up to medium again and stir as the mixture thickens and bubbles. Remove from heat and add crabmeat and other ingredients.
- Step 2
- Coat a 13x9x2 inch baking dish with cooking spray.
- Lay out a crepe flat and spoon about 3 tablespoons of the mixture down the center of the crepe. Roll crepe (to make it look like a hot dog) and place seam side down in baking dish. Do this for all 16 crepes. Cover pan and bake at 350 degrees for 15-18 minutes. Remove cover and broil crepes about 5 inches from heat one minute or until the top is golden brown. For electric ovens you need to open the door slightly. Serve 2 crepes per person. Add sprigs of thyme if desired for presentation.
- Serve with fresh fruit, muffins and herbal iced tea.
- Copyrighted material by favored1. Do not copy. Photos are courtsey of favored1
Some things to get you started.
Maybe you don't have time to actually go crabbing. You can still make these delicious crepes using immitation or canned crabmeat. The calories will vary, but they will still taste great.
Crab Meat Recipes
- Loads of Crabmeat crepe recipes
What kind of crabmeat crepe would you like to taste? Check out these easy recipes.
© 2012 Fay Favored
Don't be a crab. Leave me a line.
Looks yummy - I'm going to try this!
I liked the images of Crabmeat
I love crepes and love crabmeat, so I think this recipe was invented just for me.
Very very sadly, I do not have any crab, but my taste buds are telling me to beat up some eggs and have smoked salmon scrambled egg for lunch - nowhere near as good as your crab crepes, but the best I can muster without a trip to the seafood market. Blessings.
I like crepes. Does that count.
I haven't tried crepes with crabmeat before, I will try to make this. Great fun lens.
Not only do you have good info, but I love the humor you've thrown in. Blessed!
Great recipe, thanks for sharing!
Ha ha, I love crabmeat but my husband cannot stand the smell!. One for when he's annoying me I think :-)
yuuuumy..
What time is dinner? Loved it!
Lovely recipe, thanks for sharing! :)
I have never thought about making a crepe. Thanks to you I have the info and I am a seafood lover. It's making me hungry to look at the recipe! Thanks for sharing a great lens, I can't wait to try it!
I love crab, thanks for the new recipe to try.
I can't wait to try this. The kids and I love making crepes during the summer, but we're all on a health kick, so the low fat crepe recipe sounds perfect!
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