Blue Crab Crêpes with Cushaw Cream Sauce
Yields: 8 servings
  • 2 cups all-purpose flour
  • 2 cups milk
  • 4 large eggs
  • ¼ cup unsalted butter, melted
  • Pinch kosher salt
  • Pinch ground nutmeg
  • ¼ cup olive oil
  • 1 medium eggplant, diced (about 2 cups)
  • 1 shallot, sliced
  • ¼ teaspoon plus ⅛ teaspoon kosher salt, divided , plus more to taste
  • 7 ounces lump blue crabmeat, picked free of shell
  • 1 cup whole-milk ricotta cheese
  • 3 green onions, sliced
  • ⅓ cup thinly sliced cherry peppers
  • ½ cup grated cheese, divided
  • ½ teaspoon Old Bay seasoning
  • 6 dashes hot sauce
  • Ground black pepper, to taste
  • 2 large lemons, thinly sliced and seeded
  • Cushaw Cream Sauce (recipe follows)
  • Arugula, to serve
  1. In the container of a blender, place flour, milk, eggs, melted butter, pinch salt, and nutmeg; blend on high until smooth, about 1 minute.
  2. Heat an 8-inch nonstick pan over medium-high heat, and spray with cooking spray. Pour about ¼ cup of batter to make a thin layer in pan; cook until lightly golden, about 30 seconds per side. Repeat until you have made 16 crepes. (All the batter should be used at this point.)
  3. In a medium sauté pan, heat oil over medium heat until shimmering. Add eggplant and shallot, and season with ¼ teaspoon salt; cook, stirring frequently, until softened and lightly browned.
  4. In a large bowl, combine eggplant mixture, crabmeat, ricotta, green onion, cherry peppers, ¼ cup Gruyère, Old Bay, and hot sauce. Season to taste with salt and black pepper.
  5. Preheat oven to 350˚. Line a rimmed baking sheet with parchment paper. Arrange lemon slices on prepared pan in a single layer. Sprinkle lightly with remaining ⅛ teaspoon salt. Bake until slices are beginning to dry and slightly brown at edges, 20 to 25 minutes.
  6. Spray a 13x9-inch baking pan with cooking spray.
  7. Fill each crêpe with 3 to 4 tablespoons filling, and fold tightly. Place in prepared pan. Spread any remaining filling on top of crêpes. Top each crêpe with 1 tablespoon Cushaw Cream Sauce, and sprinkle with remaining ¼ cup Gruyère.
  8. Bake until cheese is melted and sauce is bubbly, about 15 minutes. Serve warm with remaining Cushaw Cream Sauce, a few roasted lemon slices, and arugula.
Recipe by Louisiana Cookin at