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Ingredients
- 1/2 lb lump crabmeat picked over, cartilage and shell removed
- 1 Tbsp. mayonnaise
- 1 tsp lemon juice or possibly to taste
- 1 tsp Dijon mustard
- 2 tsp chopped green onions
- 1 tsp chopped parsley
- 1 tsp capers
- 1/2 tsp salt
- 1/4 tsp cayenne
- 6 x pre-made crepes
- 6 x blanched chives
Directions
- In a medium bowl, gently mix together all of the ingredients, except for the crepes and blanched chives.
- Spread the crepes on a flat work surface and place 1 heaping Tbsp. of the crabmeat salad in the center of each. Draw up the crepes as though making a bundle, twisting the crepe gently to enclose the crabmeat. Tie a chive around the top of the bundle to seal the purse.
- Serve immediately, or possibly store, tightly wrapped, in the refrigerator for up to 1 hour.
- This recipe yields 2 to 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 2 servings | |
| Calories 177 | |
| Calories from Fat 66 | 37% |
| Total Fat 7.43g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1069mg | 45% |
| Potassium 539mg | 15% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.94g | 1% |
| Protein 24.15g | 39% |
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