Crispy Crepes with Spicy Seafood Salad

Name: Crispy Crepes with Spicy Seafood Salad
Yield: 4
Ingredients: Ingredients for 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; Ingredients for 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

By: McCormick Kitchens

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 beautiful color and crunch inspired by the tropics.

This recipe is featured as part of the Tropical Vibes Trend of our Flavor Forecast 25th Edition.

Recipe Info

Prep Time:

20 Minutes
Cook Time:

20 Minutes
Ingredients:

17
Servings:

4

Ingredients

Ingredients for 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
Ingredients for 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

McCormick® Mayonesa (Mayonnaise) With Lime Juice, 28 fl oz

$10.99

Unit price: per

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

Cholula® Reserva Tequila & Lime Hot Sauce, 5 fl oz

$7.99

Unit price: per

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.
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.
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.
To assemble, fill crepe shells with Seafood Salad. Serve immediately, drizzled with additional Hot Sauce, if desired.