Food Network: Lump Crabmeat Beggar's Purses

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Lump Crabmeat Beggar's Purses
Recipe courtesy Emeril Lagasse, 2000

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.