Lump Crabmeat Beggar's Purses (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1/2 pound lump crabmeat, picked over, cartilage and shell removed |
1 tablespoon mayonnaise |
1 teaspoon lemon juice or to taste |
1 teaspoon dijon mustard |
2 teaspoons minced green onions |
1 teaspoon minced parsley |
1 teaspoon capers |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
6 pre-made crepes |
6 blanched chives |
Directions:
1. In a medium bowl, gently mix together all of the ingredients, except for the crepes and blanched chives.
2. 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.
3. Serve immediately, or store, tightly wrapped, in the refrigerator for up to 1 hour.
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