For the dough:
4 eggs
1 cup of wheat flour (120 g)
1/4 teaspoon of salt
1 cup of milk (240 ml)
1 tablespoon of melted butter
1 tablespoon of oil (for greasing)
For the filling
800g crab meat, medium to large pieces
4 green onions finely chopped
2 tablespoons of lime juice
1/2 teaspoon of salt or to taste
1 dash of black pepper
For the sauce
3 cloves of garlic minced
4 tablespoons of butter
2 cups of water (480 ml)
2 tablespoons of wheat flour
3/4 cup of cream (180 ml)
1 tablespoon of lime juice
1 dash of salt and pepper
For the dough:
4 eggs
1 cup of wheat flour (120 g)
1/4 teaspoon of salt
1 cup of milk (240 ml)
1 tablespoon of melted butter
1 tablespoon of oil (for greasing)
For the filling
800g crab meat, medium to large pieces
4 green onions finely chopped
2 tablespoons of lime juice
1/2 teaspoon of salt or to taste
1 dash of black pepper
For the sauce
3 cloves of garlic minced
4 tablespoons of butter
2 cups of water (480 ml)
2 tablespoons of wheat flour
3/4 cup of cream (180 ml)
1 tablespoon of lime juice
1 dash of salt and pepper
Make the dough: In a bowl, beat the eggs with an electric mixer until foamy
Add the flour and salt and mix until smooth
Gradually add the milk and melted butter, mixing well
Mix until homogenous, cover with plastic wrap, and refrigerate for 20 minutes
Heat a non-stick skillet over medium heat
Pour in 2 1/2 tablespoons of the dough
Tilt the skillet to spread the dough evenly, forming a thin layer
Cook until the edges are golden brown, flip, and cook the other side
Repeat the process until all the dough is used up, reserve
Prepare the filling: Clean the crab (reserve the heads and shells) and place them in a bowl with green onions and lime juice
Season with salt and pepper to taste, reserve
Prepare the sauce: Place the crab heads and shells in a medium saucepan with garlic and half of the butter
Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes
Strain the liquid, discard the heads and shells, and reserve the broth
In another saucepan, melt the remaining butter over medium heat, then gradually add the reserved broth, whisking constantly
Bring to a simmer and cook until thickened
Add cream, lime juice, salt, and pepper, mix well, and reserve
Preheat oven to 350°F (180°C)
Divide the crab filling among the reserved doughs and fold into triangles or roll up, whichever preferred
Place in an oven-safe dish and bake for about 20 minutes, or until cooked through
Serve with the warm sauce
Calories per serving: 216
