Photo: Lump Crabmeat Beggar's Purses Recipe
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.
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By queenzookie
on August 25, 2011
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As written, this recipe is awful. The capers, paired with 1/2 tsp. of salt, yields an inedibly salty filling. Seriously, after forcing ourselves to eat one crepe, my husband and I decided to throw out the rest. A couple other comments, I had purchased a package of fresh chives that were cut to 5" lengths. It was impossible to tie these short lengths around the crepe purses. Apart from the extreme saltiness of the dish, I didn't care particularly like the cold filling.
By purplerayn_5163272
conway, SC
on March 25, 2006
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ithink it's excellent. can't wait to try it.
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