| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables | Crab, Healthwise, Luncheon, Main dishes, Not sent | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Chopped green onions |
| 1/2 | c | Sliced fresh mushrooms |
| 1/2 | ts | Dried whole thyme |
| 1 | tb | Margarine, melted |
| 1 1/2 | ts | All-purpose flour |
| 1/4 | c | Skim milk, plus |
| 2 | tb | Skim milk |
| 2 | tb | Dry white wine |
| 1/2 | lb | Fresh lump crabmeat, drained/flaked |
| 1 | tb | Chopped fresh parsley |
| 1 1/2 | ts | Lemon juice |
| 1/8 | ts | Dry mustard |
| 1/8 | ts | Salt |
| 1 | pn | Red pepper |
| 8 | Light crepes, recipe follows | |
| Vegetable cooking spray |
INSTRUCTIONS
Saute onions, mushroms and thye in margarine in skillet until tender. Reduce heat to Low; add flour. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over Medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 Tbsp. crabmeat mixture down center of each Light Crepe; roll up crepes; arringe in baking pan coated with cooking spray. Cover; bake at 350 F. for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden. Yield: 4 servings: Per 2 filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt. Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours. Brush the bottom of 8 inch crepe pan with 1/8 tsp. oil; place pan over Medium hat until oil is just hot. Pour 3 Tbsp batter in pan; quickly tilt pan in all directions so batter covers pan in thin film. Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe; cook 30 seconds on other side. Cool on towel. Stack between layers of wax paper. Repeat procedure with remaining batter. Yield: 8 crepes Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol MC formatting by bobbi744@sojourn.com Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n061 by Roberta Banghart <bobbi744@sojourn.com> on Mar 04, 1997
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