Lump Crabmeat Beggar's Purses

Recipe Ingredients

1/2 lb	227g / 8oz	Lump crabmeat - picked over,
		Cartilage and shell removed
1 tablespoon	15ml	Mayonnaise
1 teaspoon	5ml	Lemon juice - or to taste
1 teaspoon	5ml	Dijon mustard
2 teaspoons	10ml	Minced green onions
1 teaspoon	5ml	Minced parsley
1 teaspoon	5ml	Capers
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
6		Pre-made crepes
6		Blanched chives

Recipe Instructions

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 tablespoon 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 store, tightly wrapped, in the refrigerator for up to 1 hour.

This recipe yields 2 to 3 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD - NETWORK

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