Creamy seafood recipes rarely last long on the table, and these savory crepes are a perfect example why. Soft crepes get filled with juicy shrimp and sweet lump crab in a rich garlic Parmesan sauce, then baked until bubbly and finished under the broiler for a golden top. It’s comforting, impressive, and easier to make than it looks.
Why You’ll Love This Recipe
- Shrimp and crab together. Two seafoods combine for a filling that’s rich and satisfying in every bite.
- That garlic Parmesan cream sauce. Made with both heavy cream and half-and-half, it’s silky without being overly heavy.
- Elegant presentation. These crepes look like a restaurant dish but come together with simple steps.
- Great for a special dinner. Perfect for date nights, holidays, or any occasion that calls for something a little extra.
Ingredients
Seafood
- 1 lb raw medium or large shrimp, peeled, deveined, tails removed, and patted dry
- 8 oz cooked lump crab meat, drained and checked for shells
- 1 tbsp olive oil
- ½ tsp Old Bay seasoning
- ½ tsp paprika
- ¼ tsp black pepper
Cream Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1½ cups heavy cream
- ½ cup half-and-half
- ½ cup finely grated Parmesan cheese
- ½ cup shredded low-moisture mozzarella cheese
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley, divided
- Salt, only if needed
For Assembly
- 8 prepared savory crepes
- ½ cup shredded low-moisture mozzarella cheese
- Butter or nonstick spray, for the baking sheet
How to Make Creamy Shrimp & Crab Seafood Crepes
1. Prepare the shrimp. Preheat the oven to 375°F (190°C) and lightly grease a large rimmed baking sheet. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with Old Bay seasoning, paprika, and black pepper. Cook for 45 to 60 seconds, just until the edges begin turning pink. Transfer to a plate.
2. Make the garlic Parmesan sauce. Melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream and half-and-half. Simmer for 3 to 4 minutes until smooth and slightly thickened.
3. Add the cheese. Reduce the heat to low. Stir in the Parmesan cheese and ½ cup mozzarella until melted and creamy. Remove from the heat, then stir in the lemon juice and 1 tablespoon parsley.
4. Prepare the seafood filling. Reserve about 1¼ cups of the sauce for topping. Gently fold the shrimp and lump crab into the remaining sauce until evenly coated.
5. Fill the crepes. Spread a little reserved sauce onto the prepared baking sheet. Spoon about ½ cup of the creamy seafood filling into each crepe, roll tightly, and place seam side down on the pan.
6. Top and bake. Spoon the remaining garlic Parmesan sauce over the crepes and sprinkle with the remaining mozzarella cheese. Bake for 12 to 15 minutes until bubbling and the shrimp are fully cooked.
7. Finish under the broiler. Broil for up to 1 minute until the cheese is lightly golden and bubbly.
8. Rest and serve. Let the seafood crepes rest for 3 minutes. Sprinkle with the remaining parsley and serve hot with plenty of creamy garlic Parmesan sauce.
Tips for the Best Seafood Crepes
- Don’t overcook the shrimp in the initial sear. They’ll finish cooking in the oven, so just getting the edges pink is enough.
- Fold the crab in gently. A light hand keeps the lump pieces intact instead of shredding them into the sauce.
- Roll the crepes tightly. This helps them hold their shape and keeps the filling from spilling out during baking.
- Watch closely under the broiler. It only takes about a minute to get that golden finish, and it can go too far quickly if left unattended.
What to Serve with Shrimp & Crab Seafood Crepes
A simple side salad with a light vinaigrette pairs nicely, cutting through the richness of the sauce. These crepes are hearty enough to be the star of the meal.
Frequently Asked Questions
Can I use imitation crab?
Yes, imitation crab works well and is a more budget-friendly option.
Can I make the crepes ahead of time?
Yes, prepared crepes can be stored covered in the refrigerator for a day or two before filling and baking.
Can I freeze these?
It’s best to freeze the sauce and crepes separately, then assemble and bake fresh, since the texture holds up better that way.
Creamy Shrimp & Crab Seafood Crepes
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and lightly grease a large rimmed baking sheet. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with Old Bay seasoning, paprika, and black pepper. Cook for 45 to 60 seconds, just until the edges begin turning pink. Transfer to a plate.
- Melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream and half-and-half. Simmer for 3 to 4 minutes, until smooth and slightly thickened.
- Reduce the heat to low. Stir in the Parmesan cheese and 1/2 cup mozzarella until melted and creamy. Remove from the heat, then stir in the lemon juice and 1 tablespoon of parsley.
- Reserve about 1 1/4 cups of the sauce for topping. Gently fold the shrimp and lump crab into the remaining sauce until evenly coated.
- Spread a little reserved sauce onto the prepared baking sheet. Spoon about 1/2 cup of the creamy seafood filling into each crepe, roll tightly, and place seam side down on the pan.
- Spoon the remaining garlic Parmesan sauce over the crepes and sprinkle with the remaining mozzarella cheese. Bake for 12 to 15 minutes, until bubbling and the shrimp are fully cooked.
- Broil for up to 1 minute, watching closely, until the cheese is lightly golden and bubbly.
- Let the seafood crepes rest for 3 minutes. Sprinkle with the remaining parsley and serve hot with plenty of creamy garlic Parmesan sauce.
