Crab Crepes

Crab Crepes
48 (2-crepe) servings


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, cubed 12 lb. 1-1/2 gal.
milk 3 lb. 1-1/2 qt.
imitation crabmeat, chopped 6 lb. 1-1/2 gal.
green onions, chopped 1 lb. + 8 oz. 1-1/2 qt.
Grated lemon peel - 2 Tbsp.
Prepared crêpes (7 inch) - 96 each


MIX cream cheese and milk in large saucepan; cook on low heat until cream cheese is completely melted.

ADD crabmeat, onions and lemon zest; mix well. Cook until thoroughly heated, stirring occasionally.

FOR each serving: Spoon 1/3 cup of the crabmeat mixture down center of each crepe; roll up.

Kraft Kitchens Tips

For added tang, add 3/4 cup A.1. Original Steak Sauce (or 1 Tbsp. for trial recipe) to crabmeat mixture just before spooning onto crepes.
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