Cromer Crab Crepes

Serves 4

large dressed Cromer Crab
8 crepes made from 300 ml pancake mixture
300 ml white sauce
pinch salt, paprika and freshly ground pepper
25g butter
50g sliced button mushrooms
1 glass dry sherry
150 ml single cream
1 tbsp grated cheese
Samphire or parsley and lemon slices

Add crab meat to sauce with seasonings.
Lightly cook mushrooms in butter then add sherry and cream.
Place a tablespoon of the crab mixture into the centre of each crepe then fold in half and half again.
Pour the sherry mixture over the crepes and sprinkle with cheese.
Glaze under the grill for about 5 minutes.
Serve with garnishes.

Recipe by Di Dann.

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