Crispy Crepes with Spicy Seafood Salad

Name: Crispy Crepes with Spicy Seafood Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 cup fresh jumbo lump crab meat; 1/2 pound small shrimp peeled and deveined, cooked and cooled; 1/2 cup thinly sliced ripe mango; 1/4 cup fresh lemon juice; 3 tbsps sliced jalapeno pepper; 3 tbsps fresh chopped cilantro; 2 tbsps very finely chopped red onion; 3 tbsps mayonnaise with lime juice; 2 tbsps Cholula® Reserva Hot Sauce; 2 tbsps unsalted butter melted; 1/4 cup granulated sugar; 3/4 cup almond flour; 2 to 3 tbsps arrowroot flour; 2 tbsps coconut flour; 1/4 tsp sea salt grinder; 2 eggs; 3 tbsps milk

Here, a crunchy coconut and almond flour crepe is the perfect vessel for spicy seafood salad featuring jumbo lump crab, shrimp, and super-sweet mango. Complete with a creamy and bright Mayonesa-based dressing, each bite of this seafood salad-stuffed crepe is full of beautifu... Read More Read Less

20m

PREP TIME

20m

COOK TIME

17

INGREDIENTS

Servings: 4

Ingredients

Seafood Salad
1 cup fresh jumbo lump crab meat
1/2 pound small shrimp, peeled and deveined, cooked and cooled
1/2 cup thinly sliced ripe mango
1/4 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 Hot Sauce
Crispy Crepes
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
3/4 cup almond flour
2 to 3 tablespoons arrowroot flour
2 tablespoons coconut flour
1/4 teaspoon McCormick® Sea Salt Grinder
2 eggs
3 tablespoons milk

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 Preheat waffle iron per 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.
4 To assemble, fill crepe shells with Seafood Salad. Serve immediately, drizzled with additional Hot Sauce, if desired.