This popular appetizer is normally done in a won ton wrapper and deep fried. This is a a softer version since a crepe is involved but still some texture by frying the crape’. I did add some celery for a little crunch. I used real crab (not the imitation stuff), hot sauce, chives, and cream cheese. I hope you like it.
Crepe’:
1 cup milk
2 eggs
3 tablespoons melted butter
1 cup flour
1/2 teaspoon salt
Filling:
8 ounces crab meat
8 ounces cream cheese
1/8 cup thinly chopped celery
2 teaspoon chopped chives
1 teaspoon hot sauce
Duck sauce
Cooking spray and butter.
In bowl mix room temperature cream cheese, celery, chives, crab, and hot sauce.
In another bowl, mix milk and eggs.
Add flour and salt and whisk.
Add melted butter and mix.
Heat 8” small skillet to medium and spray with oil. Add 1/4 cup batter and swirl until evenly coated. Let cook until set. Flip and cook for 30 seconds.
Stack blintzes and let cool.
Add two tablespoons of crab mixture onto a blitz; fold the into a blintz (see picture).
Add butter to skillet on medium heat.
Add blintz to pan and cook until itjust slightly crispy on both sides.
Serve with duck sauce.
Dan's Food Blog 
This is brilliant. It’s like crab Rangoon and a crêpe. I love it. I’ll have to try it although I’m not good at crêpes I’ll probably burn the whole thing but it looks yummy. 😊 thanks for sharing.
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Thanks
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This sounds fantastic!
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Thank you
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Jewish Chinese food–what’s not to love?!
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Perfect comment
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This looks so good, I love traditional crab Rangoon, but hate forming the wonton squares, this looks like a good alternative!
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You are right it is a time saver
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Amazing. I like the way you present them.
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Thank you
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Looks delicious!
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Thank you
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That photograph looks so tempting it makes my mouth water. This recipe is a diet destroyer, but oh well. Thanks for sharing.
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Thanks
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