Crab crepes en casserole

4 servings

Ingredients

Quantity Ingredient
⅓ cup Scallion; chopped
½ cup Mushrooms, fresh; sliced
½ teaspoon Thyme, whole, dried
1 tablespoon Margarine; melted
1½ teaspoon Flour
¼ cup Skim milk;, plus 2 T
2 tablespoons Dry white wine
½ pounds Crabmeat, lump; drained & flaked
1 tablespoon Parsley, fresh; chopped
1½ teaspoon Lemon juice
⅛ teaspoon Dry mustard
⅛ teaspoon Salt
1 pinch Red pepper
8 Crepes
per Michael Grosz
Miami, FL

Directions

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 1-½ 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!

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