1/2 pound lump crab meat, canned is fine
1 tbsp mayonnaise
1 tsp lemon juice or to taste
1 tsp Dijon mustard
2 tsps minced green onions
1 tsp minced parsley
1/2 tsp salt
1/4 tsp cayenne
6 pre-made crepes
6 whole chives, blanched
In a medium bowl, gently mix together all of the ingredients, except for the crepes and chives. Spread the crepes on a flat work surface, and place 1 heaping tablespoon of the crab meat salad in the center of each.
Draw up the crepes as though making a bundle, twisting the crepe gently to enclose the crab meat. Tie a chive around the top of the bundle to seal the purse.
Serve immediately, or store in the refrigerator, tightly wrapped for no longer than 1 hour.
Serves: 2 - 3.
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