08/06/2026
Creamy Shrimp & Crab Seafood Crepes
Tender shrimp and sweet lump crab are wrapped in soft savory crepes with a thick, gooey garlic-Parmesan filling. Baked easily using a low-friction sheet pan method, these crispy-edged crepes can be rolled tightly for a handheld dinner, delivering a massive, heavy creamy sauce drip with every bite and a beautiful golden crunchy cheese contrast on top.
🔥🔥🔥Ingredients
Seafood
1 lb raw medium or large shrimp, peeled, deveined, tails removed, and patted dry
8 oz cooked lump crab meat, drained and checked for shells
1 tbsp olive oil
1/2 tsp Old Bay seasoning
1/2 tsp paprika
1/4 tsp black pepper
Cream Sauce
2 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp all-purpose flour
1 1/2 cups heavy cream
1/2 cup half-and-half
1/2 cup finely grated Parmesan cheese
1/2 cup shredded low-moisture mozzarella
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley, divided
Salt, only if needed
For Assembly
8 prepared savory crepes
1/2 cup shredded low-moisture mozzarella
Butter or nonstick spray, for the baking sheet
🔥🔥🔥Directions
Prep the pan and shrimp
Preheat the oven to 375°F (190°C) and lightly grease a large rimmed baking sheet. Heat the oil over medium-high heat in a skillet. Season the shrimp with Old Bay, paprika, and pepper. Cook for 45 to 60 seconds, just until the edges begin turning pink. Transfer to a plate.
Make the sauce base
Melt the butter over medium heat. Cook the garlic for 30 seconds, then whisk in the flour for 1 minute. Gradually whisk in the heavy cream and half-and-half. Cook for 3 to 4 minutes, until smooth and thickened.
Add the cheese
Lower the heat. Stir in the Parmesan and 1/2 cup mozzarella until smooth and thick. Remove from the heat and stir in the lemon juice and 1 tablespoon of parsley.
Mix the filling
Reserve about 1 1/4 cups of sauce for topping. Gently fold the bright pink shrimp and crab into the remaining sauce to create a thick, heavy filling.
Fill and roll
Spread a little of the reserved sauce onto the prepared baking sheet. Spoon about 1/2 cup of the thick seafood filling into each crepe, roll them tightly so they can be enjoyed handheld, and place them seam-side down on the pan.
Top and bake
Spoon the remaining rich sauce over the crepes and top with the remaining mozzarella. Bake for 12 to 15 minutes, until bubbling, hot, and the shrimp reach about 145°F (63°C).
Finish and serve
Broil for up to 1 minute to create a beautiful golden crunchy cheese contrast on top. Rest for 3 minutes, finish with the remaining parsley, and serve hot to highlight the heavy creamy sauce drip.
Prep Time: 20 minutes | Cook Time: 25 minutes | Serves: 4
