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Creamy Shrimp & Crab Seafood Crepes

These creamy shrimp and crab seafood crepes are filled with juicy shrimp, sweet lump crab, and a rich garlic Parmesan sauce. Topped with mozzarella and baked until bubbling and lightly golden, they make a comforting and impressive seafood dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, French-Inspired
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cup heavy cream
  • 1/2 cup half-and-half
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 cup low-moisture mozzarella cheese, shredded
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped and divided
  • Salt, only if needed
  • 8 prepared savory crepes
  • 1/2 cup low-moisture mozzarella cheese, shredded
  • Butter or nonstick spray, for the baking sheet

Equipment

  • Large rimmed baking sheet
  • large skillet
  • whisk
  • Wooden spoon or silicone spatula
  • measuring cups and spoons

Method
 

  1. 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. 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. 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.
  4. 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.
  5. 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.
  6. 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. Broil for up to 1 minute, watching closely, until the cheese is lightly golden and bubbly.
  8. Let the seafood crepes rest for 3 minutes. Sprinkle with the remaining parsley and serve hot with plenty of creamy garlic Parmesan sauce.

Notes

Pat the shrimp dry before seasoning so they cook evenly without releasing excess moisture.
Cook the shrimp only until the edges begin turning pink because they will finish cooking in the oven.
Whisk the cream and half-and-half into the flour mixture gradually to help keep the sauce smooth.
Reduce the heat before adding the cheese to prevent the sauce from separating.
Fold the lump crab into the sauce gently so the larger pieces remain intact.
Place the filled crepes seam side down to help them stay closed while baking.
Watch closely under the broiler because the cheese can brown quickly.
Let the crepes rest for 3 minutes before serving.