Crepes Maryland With Sauce Nantua

Name: Crepes Maryland With Sauce Nantua
Total time: 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 12 crepes; 1 pound crab meat, preferably lump; 1 cup fish veloute (see recipe); 2 tablespoons heavy cream; 2 teaspoons finely chopped tarragon; 1/8 teaspoon cayenne pepper; 1 1/2 cups sauce Nantua (see recipe)

By Craig Claiborne

Total Time: About 15 minutes
Rating: 3(10)
Comments: Read comments

Featured in: DISHES OF WHICH MEMORY IS MADE

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Ingredients

Yield:4 servings

12crepes
1pound crab meat, preferably lump
1cup fish veloute (see recipe)
2tablespoons heavy cream
2teaspoons finely chopped tarragon
⅛teaspoon cayenne pepper
1½cups sauce Nantua (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Prepare the crepes according to any standard recipe. Set aside.
Step 2
If the crab meat is canned, it may be wet. Wrap it in cheesecloth, and squeeze gently to extract excess liquid. Do not break up the lumps.
Step 3
Heat the fish veloute, and stir in the cream, tarragon and cayenne. Gently fold in the crab meat.
Step 4
Lay out crepes on a flat surface, and add a twelfth of the crab mixture to each. Fold the crepes over to enclose the filling.
Step 5
Spoon an equal amount of the hot sauce onto each of four plates, leaving about ½ cup of sauce. Put three crepes on each plate, and spoon a little of the remaining sauce over each crepe and serve.