- 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
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.