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A tall seafood crepe cake with a wedge cut out, showing thin layers of crepes, dill cream cheese, pink smoked salmon and crab, topped with dill and salmon roses

Seafood Crepe Cake with Smoked Salmon and Crab

Thin chive crepes layered with lemon dill cream cheese, smoked salmon and lump crab, chilled until firm and sliced into wedges.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling 4 hours
Total Time 5 hours 15 minutes
Servings: 12 servings
Course: Appetizer, Brunch
Cuisine: American, French
Calories: 290
Ingredients Method Notes

Ingredients
  

Chive crepes
  • 1 1/2 cups all-purpose flour (190 g)
  • 4 large eggs
  • 1 1/2 cups whole milk (360 ml)
  • 1/2 cup water (120 ml)
  • 3 tablespoons unsalted butter melted, plus more for the pan
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh chives finely chopped
Dill cream cheese filling
  • 16 ounces cream cheese softened (450 g)
  • 1/2 cup sour cream (120 g)
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh chives chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon black pepper
Seafood layers
  • 8 ounces cold-smoked salmon thinly sliced (225 g)
  • 8 ounces pasteurized lump crabmeat drained and picked over (225 g)
  • 2 tablespoons capers drained, optional
  • 2 tablespoons red onion minced, optional
Garnish
  • 2 ounces smoked salmon for roses (55 g)
  • fresh dill sprigs and lemon zest

Method
 

Crepes
  1. Blend the flour, eggs, milk, water, melted butter and salt until smooth. Stir in the chives and let the batter rest for 30 minutes.
  2. Heat an 8-inch nonstick skillet over medium heat and brush lightly with butter. Pour in about 3 tablespoons of batter and swirl to coat the bottom thinly.
  3. Cook about 1 minute until the edges lift, flip and cook 20 to 30 seconds more. Repeat to make 14 to 16 crepes and let them cool completely.
Filling and assembly
  1. Beat the cream cheese and sour cream until smooth. Mix in the dill, chives, lemon zest, lemon juice, horseradish and pepper. Reserve 1/2 cup.
  2. Place a crepe on a serving plate and spread with about 3 tablespoons of filling. Top with a single layer of smoked salmon.
  3. Add another crepe, spread with filling and top with crab, plus a few capers or onion if using. Repeat, alternating salmon and crab, finishing with a plain crepe.
  4. Spread the reserved filling thinly over the top. Cover loosely and refrigerate for at least 4 hours or overnight.
  5. Decorate with smoked salmon roses, dill and lemon zest. Slice with a sharp knife wiped clean between cuts and serve chilled.

Notes

Make ahead: Crepes keep 2 days in the fridge; assemble the cake up to 1 day ahead.
Safety: Keep chilled and serve within 2 hours. Use cooked shrimp and pasteurized crab instead of smoked salmon for pregnant or high-risk guests.
Nutrition is an estimate per serving.