Recipe Categories
Seafood
Crab Casseroles

Lynn's Fresh Crab Crepe Casseroles

1/3 cup Scallion, chopped
1/2 cup Mushrooms, fresh, sliced
1/2 tsp Thyme, whole, dried
1 tbl Margarine, melted
1 1/2 tsp Flour
1/4 cup Skim milk,, plus 2 T
2 tbl Dry white wine
1/2 lb Crabmeat, lump, drained & flaked
1 tbl Parsley, fresh, chopped
1 1/2 tsp Lemon juice
1/8 tsp Dry mustard
1/8 tsp Salt
1 pch Red pepper
8 x Crepes

 Method :
Saute green onions, mushrooms, & thyme in margarine in a skillet until tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
Spoon 1-1/2 tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden brown. Serve immediately!