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Makes 4 Servings
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Spicy Crab Salad Crepes

Contributed by: Kathryn Hawkins of Crepes, Waffles & Pancakes!

Breakfast and brunch will never be the same again. Nor will main meals, desserts or snack-times. This is a culinary adventure that will take you through the day - even special occasions.

Crepes, Waffles, & Pancakes!
It starts with the basic, simple recipes that make these comfort foods a favorite. But a few extra ingredients take the humble crepe, waffle, or pancake into a realm more exotic and provide fresh inspiration for any restless cook.

  • Enjoy Lemon and sultana buttermilk pancakes piping hot from the pan or cold on-the-go.

  • Go south-of-the-border with Tex-Mex-style chicken waffles for a hearty main meal.

  • Get festive with Thanksgiving pancakes or deep-fried mincemeat pancake pockets.

  • Take colorful crepe and fruit skewers on a picnic, or serve them at a child’s party.

  • Finish your day with flair and hazelnut waffles with raspberries - drizzled with dark chocolate sauce.

The book includes more than 100 recipes, a brief history of this traditional food, and its regional variations. From the same series as Juice!, Ice Cream!, Soup! and Grill!.

Light and airy

The egg-white batter used in this recipe works very well with sweet and savory fillings. Cook gently so that you maintain as much of the batter's "whiteness" as possible.


  • 4 spring onions, chopped
  • 12 oz (350g) crabmeat
  • 1 dash tabasco sauce
  • 4 Tbsp low-fat plain yogurt
  • 2 tsp light soy sauce
  • 3 large egg whites, lightly beaten
  • 4 Tbsp cornstarch
  • 8 tsp vegetable stock or water
  • 1 pinch salt
  • 1 tsp vegetable oil
  • Few bok choy leaves, shredded
  • 1 large red pepper, deseeded and cut into thin strips
  • Smoked paprika to dust (optional)


In a bowl, gently mix together the chopped spring onions, crabmeat, tabasco sauce, yogurt and soy sauce. Cover and chill until required.

Put the egg whites and cornstarch in a batter bowl and stir in the stock or water, mixing well to form a smooth paste. Season lightly. Brush a non-stick crepe pan -- 6in (15cm) base diameter -- with a little oil and heat until hot. Pour in a quarter of the batter, tilting the pan to cover the base. Cook over low-to-moderate heat for a few seconds until just set. Flip the crepe over and cook for a few more seconds, taking care not to brown the crepe. Drain on paper towel, layer with baking parchment and keep warm while you make the remaining three crepes. Stir the batter each time it is used.

Lay the crepes on warm plates and fill with the bok choy, pepper and crab salad. Fold the crepes over the filling and serve dusted with paprika if using.

Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books ( Used by permission. All rights reserved.


Kathryn Hawkins is an experienced food writer and stylist. She has worked on several women's magazines on the full-time staff and now as a freelancer. Kathryn recently moved to Scotland from London, and now works from her beautiful Victorian guesthouse. She plans to open a cooking school and run residential and one-day culinary workshops in the house.

Kathryn enjoys using local produce in her cooking and writes on a wide range of cooking subjects. Her special interests include casual dining, regional food, cakes and baking, kid's cooking, food for health and healthy eating. Kathryn has been writing cookbooks for over a decade and has written several books on healthy eating.

For more information, please visit

Serving Size: Makes 4 Servings



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