Crabmeat Crepes Recipe
Ingredients
| Vegetable cooking spray | ||
| 2 teaspoons reduced-calorie margarine | ||
| Mushrooms | 1 1/3 Cup (16 tbs), sliced | |
| 1 cup chopped green onions | ||
| Dried thyme | 1 Teaspoon | |
| All purpose flour | 1 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Crabmeat | 1 pound, drained | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Light Crepes | ||
Directions
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms, green onions, and 1 teaspoon thyme; saute 2 to 3 minutes or until vegetables are tender.
Reduce heat to low; stir in flour.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat; stir in crabmeat and next 5 ingredients.
Spoon 3 tablespoons crabmeat mixture down center of each Light Crepe; roll up crepes, and place seam side down in two 13- x 9- x 2-inch baking dishes coated with cooking spray.
Cover and bake at 350° for 15 to 18 minutes or until thoroughly heated.
Remove cover; broil crepes 5 1/2 inches from heat 1 minute or until golden.
To serve, place 2 crepes on each serving plate; garnish with thyme sprigs, if desired.
Place over medium-high heat until margarine melts.
Add mushrooms, green onions, and 1 teaspoon thyme; saute 2 to 3 minutes or until vegetables are tender.
Reduce heat to low; stir in flour.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat; stir in crabmeat and next 5 ingredients.
Spoon 3 tablespoons crabmeat mixture down center of each Light Crepe; roll up crepes, and place seam side down in two 13- x 9- x 2-inch baking dishes coated with cooking spray.
Cover and bake at 350° for 15 to 18 minutes or until thoroughly heated.
Remove cover; broil crepes 5 1/2 inches from heat 1 minute or until golden.
To serve, place 2 crepes on each serving plate; garnish with thyme sprigs, if desired.
Chef
