| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Casseroles, Seafood |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Scallion; chopped |
| 1/2 |
c |
Mushrooms, fresh; sliced |
| 1/2 |
ts |
Thyme, whole, dried |
| 1 |
tb |
Margarine; melted |
| 1 1/2 |
ts |
Flour |
| 1/4 |
c |
Skim milk;, plus 2 T |
| 2 |
tb |
Dry white wine |
| 1/2 |
lb |
Crabmeat, lump; drained & flaked |
| 1 |
tb |
Parsley, fresh; chopped |
| 1 1/2 |
ts |
Lemon juice |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Red pepper |
| 8 |
|
Crepes |
INSTRUCTIONS
Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly, until
thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon
juice, mustard, salt and red pepper.
Spoon 1-1/2 tablespoons crabmeat mixture down the center of each CREPE;
roll up crepes and arrange in a baking pan coated with cooking spray. Cover
and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4
to 6 inches from heat 1 minute or until golden brown. Serve immediately!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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