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Tuesday, May 26 2015

1/2   cup   light mayonnaise
2    tablespoons   water
1    teaspoon   Worcestershire sauce
1/8   teaspoon   ground nutmeg
1/8   teaspoon   black pepper
1    pound   surimi (imitation crab meat), coarsely chopped
1/2   cup   grated Parmesan cheese
1/2   cup   shredded Swiss cheese
3      scallions, trimmed, chopped, reserving tops for garnish
1      rib celery, diced
8      ready-to-use crepes (from 4.5-ounce package)
In large bowl, combine mayonnaise, water, Worcestershire sauce, nutmeg and pepper until blended. Add surimi, Parmesan cheese, 1/4 cup of the Swiss cheese, scallions and celery; stir to mix thoroughly.
With short side facing you, spoon 1/2 cup seafood mixture across bottom edge of each crepe. Roll, jelly-roll style, to enclose filling. Place seam side down into a microwave-safe individual au gratin dish or plate. Repeat with remaining crepes and filling, placing 2 crepes on each. Sprinkle each crepe with 1 tablespoon Swiss cheese.
Cover with wax or parchment paper; microwave each on high 1-1/2 minutes until heated and cheese melts. Garnish with scallion tops. Makes 4 servings.

Per Serving: cal. (kcal) 395, Fat, total (g) 21, chol. (mg) 72, sat. fat (g) 8, carb. (g) 22, fiber (g) 0, pro. (g) 30, sodium (mg) 820, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email

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