Our Favorite Edible Reads
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This popular dish is one of the most requested appetizers at Trader Vic’s. This recipe and many others can be found in the book L.A.’ Legendary Restaurants.
Ingredients
SERVINGS: 6 Serving(s)
- 1 lb. crabmeat, picked over for shells
- 4 tsp. minced shallots
- 2 tbsp. unsalted butter, softened
- 1 tsp. curry powder
- ½ tsp. sea salt
- ⅛ tsp. freshly ground black pepper
- ⅛ tsp. Chinese five spice
- ½ tsp. Worcestershire sauce
- 1 cup dry white wine
- 2½ cups béchamel or white sauce
- 12 crepes
- ½ cup hollandaise sauce
- ¼ cup heavy cream
Preparation
In a saucepan over medium heat, sauté the crab, shallots, and butter for 1 minute. Add the curry powder, salt, pepper, Chinese five spice, Worcestershire sauce, and wine and stir to combine. Bring to a boil over high heat and boil for 3 minutes, until half of the wine has evaporated. Stir in 2 cups of the béchamel sauce. Place a heaping tablespoon of the mixture in the center of each crepe. Roll up and place side by side on a buttered baking pan, seam side down. Combine the remaining ½ cup béchamel, the hollandaise, and the heavy cream in a bowl. Spoon over the rolled crepes.Place under the broiler until the sauce is glazed and tinged with brown, 3 to 4 minutes.
The book is available in bookstores and on Amazon and BN.com. Recipe from L.A.’ Legendary Restaurants by George Geary/Santa Monica Press; 2016.
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