Crispy Crepes with Spicy Seafood Salad | Club House

Ingredients

• 1 cup (250 ml) fresh jumbo lump crab meat
• 1/2 pound (250 g) small shrimp peeled and deveined, cooked and cooled
• 1/2 cup (125 ml) thinly sliced ripe mango
• 1/4 cup (60 ml) fresh lemon juice
• 3 tbsps (45 ml) sliced jalapeno pepper
• 3 tbsps (45 ml) fresh chopped cilantro
• 2 tbsps (30 ml) very finely chopped red onion
• 3 tbsps (45 ml) mayonnaise
• 2 tbsps (30 ml) Cholula® Original Hot Sauce
• 2 tbsps (30 ml) unsalted butter melted
• 1/4 cup (60 ml) granulated sugar
• 3/4 cup (180 ml) almond flour
• 2 to 3 tbsps (30 to 45 ml) arrowroot flour
• 2 tbsps (30 ml) coconut flour
• 1/4 tsp (1 ml) sea salt grinder
• 2 eggs
• 3 tbsps (45 ml) milk