Crab Crepes

Sweet crab and tender omelettes are rolled in crepes for an elegant brunch dish.

  • Prep time: 20 min
  • Makes: 4 servings
  • Cook time: 20-25 min

Nutritional Information

PER SERVING

  • Calories
    .
    215
  • Fat
    .
    9.6 g
  • Cholesterol
    .
    108 mg
  • Carbohydrates
    .
    16.7 g
  • Dietary Fibre
    .
    .5 g
  • Protein
    .
    18.8 g

Ingredients

1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
1 package / 227 g imitation crabmeat, coarsely chopped
2 green onions, chopped
1/2 cup / 125 ml light sour cream
2 tbsp / 30 ml lemon juice
1/2 tsp / 2 ml each dried thyme leaves and salt
4 prepared crepes or flour tortillas (9''/23 cm)
2 tbsp / 30 ml grated Parmesan cheese
1/2 cup / 125 ml grape or cherry tomatoes, halved

Directions

  1. Spray 9” (23 cm) skillet generously with cooking spray. Heat over medium heat; add liquid eggs. Cover and cook until set, 2-3 minutes. Remove from pan. Cut into bite-size pieces.

  2. Place in bowl with crabmeat, onions, sour cream, lemon juice, thyme and salt; mix well. Divide amongst crepes and roll up. Place in greased 9” (23 cm) baking dish. Sprinkle with cheese and tomatoes.

  3. Bake at 350°F (180°C) 20-25 minutes or until lightly browned.

Tips

  1. Prepared crepes may be purchased in most grocery stores.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Cooking

Want a healthier egg salad sandwich? Replace your mayonnaise with hummus to add fibre and flavour. Spoon into whole grain pita to serve

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