Coconut-Curry Seafood Crêpes

Ingredients

• 0.1 lb butter 
• 1.5 cups coconut milk 
• 0.5 pound surimi crab sticks shelled cooked
• 6 servings curried crêpes 
• 3.5 cups fat-skimmed chicken broth reduced-sodium
• 6 tablespoons flour all-purpose
• 1 tablespoon cilantro leaves fresh minced
• 8 oz onion minced peeled
• 6 servings salt and pepper 
• 0.5 pound boned rinsed

Equipment

• bowl
• frying pan
• oven
• whisk
• spatula
• slotted spoon

Directions

1. In a 2- to 3-quart pan over high heat, bring broth to a boil.
2. Add shrimp, cover pan, and remove from heat.
3. Let stand until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. With a slotted spoon, transfer shrimp to a board.
4. Return pan with broth to high heat. When boiling again, add salmon, cover, and remove from heat.
5. Let stand until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 9 minutes. With slotted spoon, transfer to board.
6. Pour broth into a 1-quart glass measure or a bowl; rinse and dry pan.
7. Set pan over medium-high heat and add 1/4 cup butter; when melted, add onion and stir often until limp, 10 to 15 minutes.
8. Sprinkle flour over onion and stir for 1 minute.
9. Remove from heat and whisk in reserved broth and the coconut milk, then whisk over medium-high heat until mixture boils and thickens, 8 to 10 minutes.
10. Remove from heat.
11. Add salt and pepper to taste.
12. Meanwhile, remove any bits of shell from the crab; put crab into a bowl. When shrimp and salmon are cool enough to handle, cut shrimp into 1/2-inch chunks and with a fork, flake salmon; put these into bowl with crab.
13. Mix in 1 1/2 cups coconut sauce.
14. Lay one crpe flat in a lightly buttered 9- by 13-inch pan. Spoon about 1/3 cup of the seafood mixture onto half the crpe, spreading to within 1 inch of edge; fold bare half of crpe over filling, then fold in half again to form a triangle. Repeat to fill remaining crpes, slightly overlapping in a single layer in pan. Cover and chill up to 1 day.
15. Uncover and bake in a 350 regular or convection oven until crpes are hot in the center, 35 to 40 minutes.
16. Spoon remaining coconut sauce evenly onto dinner plates. With a wide spatula, transfer crpes to plates, setting in sauce.
17. Sprinkle cilantro evenly over crpes.
18. Add more salt and pepper to taste.