Cooked - Crispy Crepes With Spicy Seafood Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Crepes With Spicy Seafood Salad

4.0

1 cup fresh jumbo lump crab meat

½ pound small shrimp, peeled and deveined, cooked and cooled

½ cup thinly sliced ripe mango

¼ cup fresh lemon juice

3 tablespoons sliced jalapeno pepper

3 tablespoons fresh chopped cilantro

2 tablespoons very finely chopped red onion

3 tablespoons McCormick® Mayonesa (Mayonnaise) With Lime Juice

2 tablespoons Cholula® Reserva Tequila & Lime Hot Sauce

2 tablespoons unsalted butter, melted

¼ cup granulated sugar

¾ cup almond flour

2 to 3 tablespoons arrowroot flour

2 tablespoons coconut flour

¼ teaspoon McCormick® Sea Salt Grinder

2 eggs

3 tablespoons milk

For the Seafood Salad, gently mix crab, shrimp, mango, lemon juice, jalapeno, cilantro, red onion, mayonnaise and Hot Sauce in medium bowl. Cover and refrigerate at least 1 hour or until ready to serve.
For the Crepe batter, mix butter, sugar, almond flour, arrowroot flour, coconut flour, sea salt, eggs and milk in medium bowl until smooth. Let rest for 10 minutes.
Preheat waffle iron according to manufacturer's instructions. Spray lightly with no stick cooking spray. Pour about 2 tablespoons batter onto heated waffle iron, spreading into a very thin circle. Cook until no longer steaming and crepe is well browned. Carefully fold crepes in half and allow to cool.
To assemble, fill crepe shells with Seafood Salad. Serve immediately, drizzled with additional Hot Sauce, if desired.

Course🍤Appetizer

DietsPescaterian...

Category🥞Crepes

Cuisine🇲🇽Mexican

Occasions🥐Brunch🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 40 weeks ago

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