Let’s get cooking- Crepe filled Crabmeat and Mushrooms

Let’s get cooking- Crepe filled Crabmeat and Mushrooms

Let’s get cooking

As the temperatures start to get cooler, it is a perfect time to heat up the oven and stove and get cooking. As Fall approaches, most of us look forward to cooking, baking and sharing our creations with family and friends. Here’s a wonderful recipe from Chef Kevin Duffy, an executive chef and cooking instructor at Johnson and Wales University in Rhode Island.

Crepe filled Crabmeat and Mushrooms

Yield: 2 portions


  • Flour- 1 cup
  • Eggs- 1 each
  • Milk- 2 ozs
  • Chives- 1 teasp
  • Butter- 2 ozs
  • Shallots- 1 each
  • Garlic- 1 small clove
  • Mushrooms- 1 cup (quartered)
  • Crabmeat- cup
  • Cream- 2 oz.
  • Mustard- 1 teasp
  • Salt and pepper to season


Melt butter in clean pan over med heat. Lightly saute the shallots and mushroom, add the garlic. Toss the crabmeat in the pan and add the mustard and cream, cook until the mixture begins to thicken. Remove from heat and season.

Place slaw in center of serving plate, arrange salmon on top.

A quick sauce can be made by reducing the cream and wine in the pan after salmon is removed. When cream begins to thicken add the remaining mustard and the chopped chives and reduce until sauce coats the back of a spoon.