Here’s one more nice and easy leftover crab dip idea: make savory Leftover Crab Dip Crêpes and serve with the leftover Snappy Green Salad. They work really well with any salad. But I definitely recommend something simple with a citrus dressing. Lemon or lime complements the citrus in the crab dip perfectly. Added bonus, these Leftover Crab Dip Crêpes are perfect for brunch, a ladies luncheon, or even a weeknight meal for guests. The presentation is very elegant despite its simplicity. And you know I’m a total sucker for that combination. I would have company for dinner almost every night, if given the opportunity, and that requires lots of dinner dishes that “wow” without being too time intensive. Recreating and reinventing leftovers is a huge part of how I do this. It also makes eating up leftovers a lot more fun, whether you have company over or not. You don’t even have to admit to your guests that they’re eating leftovers with you. Of course these Leftover Crab Dip Crêpes would be delicious even if you filled traditional Swedish Pancakes or crêpes with the crab dip, just nix the sugar. But I must say, the almond flour, coconut milk and turmeric are gentle and subtle flavors that really add something exciting without drowning out the delicious crab in the Leftover Crab Dip Crêpes.
- ½ cup flour
- ½ cup almond flour
- ¼ cup coconut milk
- 1 cup warm water
- 1 teaspoon turmeric
- ½ teaspoon salt
- 1 egg
- vegetable oil for pan
- leftover crab dip
- leftover Snappy Green Salad
- To make the crêpes, whisk the flour, almond flour, coconut milk, egg, turmeric and salt. When smooth, slowly whisk in the water.
- Let rest 15-60 minutes for best texture.
- In a heated frying pan or crêpe pan (I like medium or medium low), pour in about ⅓ cup batter. Swirl to coat the pan. Cook 1-2 minutes. It should be bubbly and have holes and be easy to release from pan.
- Flip and cook an additional minute.
Cook all the crêpes at once and stack them on a plate as you work (they won't stick together). - Rewarm the crab dip (stove top or oven is best).
- Fill each crêpe with a couple of tablespoons of dip.
- Serve with the salad.
- Enjoy each cheesy bite.
- It's easy to make the crêpes a day ahead as well. Store them on the plate in a plastic bag or saran wrap. Reheat them in a warm pan for 10-20 seconds on each side.
