Catholic Recipe: Crab Meat Filled Pancakes
INGREDIENTS
- 1/2 cup tomato sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- dash paprika
- 1 teaspoon lemon juice
- 1 can (7 1/2 ounces) crab meat
- 1 can (3 or 4 ounces) sliced mushrooms
- 2 tablespoons chopped onion
- 1/4 cup butter
- 2 tablespoons flour
- 2 unbeaten eggs
- 1 cup milk
- 3 tablespoons butter
- 1/2 teaspoon salt
- 3/4 cup sifted all-purpose flour
- 1/2 cup grated Gruyère cheese
Details
Serves: 6-8
Filling:
Pancakes:
Prep Time: 1 hour
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: France
Food Categories (3)
Similar Recipes (3)
Feasts (1)
Also Called: Crêpes Ecrevisse
DIRECTIONS
Tomato puree: Combine tomato, salt, pepper, paprika. Place on medium heat; bring to a boil. Remove from heat. Add lemon juice. Divide in 2 parts.
Crab filling: Drain crab meat, mushrooms. Measure liquid; add water to equal 1 1/3 cups; reserve. Combine mushrooms with crab meat. Sauté onion in butter in saucepan 5 minutes. Remove from heat. Blend in flour. Add reserved liquid gradually. Blend in half the tomato sauce.
Pancakes: Combine eggs, milk, butter, salt. Add flour; blend well. Heat skillet; brush with butter. Pour 2 tablespoons batter into skillet. Tilt pan to make 6-inch round, thick pancakes. Brown 1 minute on each side. Reserve in warm oven to keep until all are prepared. Divide crab meat-mushroom mixture among pancakes. Roll pancakes up. Place in 9 x 9 x 2-inch baking dish. Cover with remaining half tomato sauce. Sprinkle with cheese. Bake 10 minutes at 375°. Serve hot.
Yield, 6-8 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Today is the Memorial of St. Bonaventure (1221-1274), who was born in Italy in 1221. He joined the Franciscan Order and went to Paris for his studies. He was made General of his Order and deserves to be reckoned its second founder for his work in consolidating an institution that was as yet ill-defined in…
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