Crab Crepes Bengal

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.
By | February 12, 2017

Ingredients

  • 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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Ingredients

  • 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
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