This popular dish is one of the most requested appetizers at Trader Vic’s.
Serves 6
1 lb. crabmeat, picked over for shells
4 tsp. minced shallots
2 tbsp. unsalted butter, softened
1 tsp. curry powder
½ tsp. sea salt
⅛ tsp. freshly ground black pepper
⅛ tsp. Chinese five spice
½ tsp. Worcestershire sauce
1 cup dry white wine
2 ½ cups béchamel or white sauce
12 crepes
½ cup hollandaise sauce
¼ cup heavy cream
1. In a saucepan over medium heat, sauté the crab, shallots, and butter for 1 minute. Add the curry powder, salt, pepper, Chinese five spice, Worcestershire sauce, and wine and stir to combine. Bring to a boil over high heat and boil for 3 minutes, until half of the wine has evaporated. Stir in 2 cups of the béchamel sauce.
2. Place a heaping tablespoon of the mixture in the center of each crepe. Roll up and place side by side on a buttered baking pan, seam side down.
3. Combine the remaining ½ cup béchamel, the hollandaise, and the heavy cream in a bowl. Spoon over the rolled crepes.
4. Place under the broiler until the sauce is glazed and tinged with brown, 3 to 4 minutes.
