Greek Salad Crab Crêpes

Enjoy a simple and easy to make crêpe dish. Served with our delicious Jumbo Crab Sensations pilled with feta cheese, Kalamata olives, cucumbers, and tomatoes tossed in Tzatziki sauce.

Menu Part


2 Cups Jumbo Crab Sensations® (Item# 004630)
3/4 Cup All-Purpose Flour
1/2 Cup Water, Cold
1/2 Cup Milk
1 Each Egg
1 Each Egg Yolk
3 Tablespoons Melted Butter, Divided
1/4 Teaspoon Salt
Other Ingredients:
1 1/2 Cups Tzatziki Sauce
1 Cup Chopped Lettuce
1 Each Tomato, Chopped
1/2 Cup Diced Cucumbers
1/2 Cup Crumbled Feta Cheese
1/4 Cup Kalamata Olives, Sliced, Pitted


  1. Crêpes: In blender, combine flour, milk, 1/2 cup cold water, egg, egg yolk, 2 tbsp melted butter and salt; blend until smooth. Pour through sieve into bowl and refrigerate for at least 2 hours or overnight.
  2. Heat 10-inch nonstick skillet over medium heat; brush with some of the remaining melted butter. Pour about 1/4 cup batter into pan; tilt and swirl pan to coat bottom. Cook for 1 to 2 minutes or until edges start to curl and bottom is light golden; flip and cook for about 30 seconds or until dry. Transfer to plate. Repeat with remaining batter, brushing with butter as needed, to make 6 crêpes. Layer pieces of waxed or parchment paper between crêpes to prevent sticking.
  3. Spread tzatziki evenly over crêpes; divide lettuce, tomato, cucumber, feta cheese and olives down along center of each crêpe. Top with crab, roll up crêpes to enclose filling, and serve immediately.

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