Peekytoe Crab Crêpes with English Pea Coulis

Toby Joseph

Cero at St. Regis Resort - Ft. Lauderdale, FL

Found off the coast of Maine, peekytoe, or “picked toe” crab is prized by many chefs for its sweet and delicate flavor. In this recipe, chef Toby Joseph accentuates the fresh crab with early summer sweet peas and freshly made crêpes. This recipe yields extra crêpes that are delicious filled with eggs and sausage or sweet fruit.



  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 large eggs, slightly beaten
  • 1 1/4 cups milk
  • 4 tablespoons (1 stick) unsalted butter, melted
  • 1 tablespoon chopped chives


  • 1 pound peekytoe or other lump crab meat, picked
  • 2 tablespoons mayonnaise
  • 2 tablespoon mascarpone cheese
  • 1 tablespoon chopped chives
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons capers
  • Salt and freshly ground black pepper to taste

Pea Coulis:

  • 1 tablespoon olive oil
  • 1 small shallot, chopped
  • 1 medium onion, chopped
  • 1 sprig fresh thyme
  • 2 cups heavy cream
  • 2 cups frozen green peas
  • 3/4 cup roughly chopped raw spinach
  • Salt and freshly ground black pepper to taste


To make the crêpes, combine flour and salt in a medium bowl. Whisk in the eggs and milk, then the melted butter. Strain the batter through a mesh strainer and stir in the chives.

Heat an 8-inch nonstick skillet over medium-low heat and lightly coat with non-stick cooking spray. Pour scant 1/2 cup of batter into skillet, tilting and rotating the pan quickly to cover the bottom of the pan with a thin layer. Cook until the underside of the crêpe is golden and the top of the crepe looks dry, about 3 minutes, then gently loosen the crêpe from the skillet and remove it to a plate. Continue cooking and stacking the crepes until the batter is gone.

To make the filling, squeeze out any remaining water in the crab meat and place it in a medium mixing bowl. Add the mayonnaise, cheese, chives, shallots, and capers, stirring gently to keep the lumps intact. Season mixture to taste with salt and black pepper.

For the pea coulis, heat a medium saucepan over medium heat. Add the olive oil, shallots, onions, and thyme and cook, stirring frequently, until soft, about 10 minutes. Add the cream and reduce by half, about 15 minutes more. Add the peas and cook until tender and fragrant, about 8 minutes. Stir in the spinach and set mixture aside to cool for a minute. Puree the coulis in a blender, strain into a mixing bowl, and season to taste with salt and pepper.

To plate the dish, spoon the pea coulis onto the center of each serving plate. Spoon several tablespoons of crab filling into the middle of a crêpe, then fold the sides around to meet, forming a bundle. Serve the stuffed crêpe on top of the pea coulis and garnish the plate with freshly chopped chives.


6 servings