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Beggar's Purses




Source of Recipe


Emeril Lagasse


List of 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

Recipe



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.

Makes 6--- Serves 2 or 3