This twist on a traditional lobster cream sauce works well as a hearty appetizer or light dinner. The components can be mixed up separately a few hours ahead of time and assembled just before serving. Be sure to use the crab the day it's opened, as it's perishable.
Note: You'll need a double boiler, which can be a regular saucepan with a metal or other heatproof bowl fitted over it. This helps make a smooth sauce, as direct heat can curdle the egg.
1. Place shallots, clam juice, vinegar, sherry, and 1/4 cup of the fresh (or 1 Tbsp. dried) tarragon in a small, heavy-bottomed saucepan, and bring to a boil. Maintaining a low boil, cook mixture about 9 minutes, until sauce is reduced by a third. It will still be pourable.
2. Bring 1 inch of water to a boil in the bottom of a double boiler over high heat, then reduce heat and maintain a simmer over medium heat. Place heatproof bowl over bottom of double boiler.
3. In a medium bowl, gently whisk together egg, cream, salt, and pepper and mix until combined. Pour shallot/tarragon mixture into top of double boiler. Whisk in egg mixture. Make sure water in bottom of double boiler remains simmering, and whisk sauce for 7 to 9 minutes, until it's thick and creamy. Remove from heat and stir in crabmeat.
4. Preheat oven to 300 F. Lightly spray a 9-by-13-inch pan with vegetable spray.
5. Place 2 heaping Tbsp. of crab on a crepe, near the edge closest to the edge of the work surface. Tuck near end over and then under filling, and roll up like a cigar. Repeat with remaining crepes. Place them in prepared pan and drizzle any remaining sauce over crepes. Place in oven and heat until warmed through, about 10 minutes.
6. Remove from oven. Sprinkle remaining 1 Tbsp. fresh (or 1 tsp. dried) tarragon over crepes and serve immediately.
Suggestions: Fresh tarragon can be substituted for 4 tsp. dried. Canned crabmeat is about 7 to 8 oz.
Source: Hannaford fresh Magazine, May - June 2008