Lump Crabmeat Beggar's Purses

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.