Lump Crabmeat Beggar’s Purses

Lump Crabmeat Beggar’s Purses
Lump Crabmeat Beggar’s Purses

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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

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.

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