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Creamy Seafood Stuffed Crepes

Delicate crepes filled with sautéed shrimp, lump crab meat, and a mix of creamy cheeses, all baked in a luscious Alfredo sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb shrimp, peeled and deveined Fresh or thawed; pat dry before using.
  • 1/2 cup lump crab meat Handle gently to preserve lumps.
  • 1 cup ricotta cheese
  • 2 tbsp chopped parsley For garnish.
  • 3 cloves garlic, minced
  • 2 tbsp butter For sautéing.
  • Salt and pepper to taste
For the Crepes
For the Sauce and Topping
  • 1 1/2 cups Alfredo sauce
  • 1 cup shredded mozzarella To top the crepes.
  • 1/2 cup grated parmesan To top the crepes.

Method
 

Preparation
  1. In a skillet, melt the butter over medium heat and add the minced garlic until fragrant but not browned.
  2. Add the shrimp and sauté until just tender and opaque, about 2–3 minutes per side.
  3. Chop the shrimp if desired, then combine them in a bowl with the lump crab meat, ricotta, salt, and pepper; fold gently to keep the crab lumps intact.
Assembling the Crepes
  1. Lay each thin crepe flat and spoon an even portion of the filling along the center.
  2. Roll each crepe tightly into a neat cylinder, with the filling cradled within the soft, paper-thin dough.
Baking
  1. Arrange the filled crepes seam-side down in a buttered baking dish.
  2. Pour the Alfredo sauce over them, letting it seep into the edges.
  3. Scatter shredded mozzarella and grated parmesan across the sauced crepes.
  4. Bake at 375°F (190°C) for 20 to 25 minutes, until the sauce bubbles at the edges and the cheese turns golden.
  5. Finish with chopped parsley for color and a light, herbaceous note.

Notes

Serve on warm plates to prevent the sauce from congealing too quickly. Pair with a crisp green salad or lemon wedges for balance.