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Beggars Purse with Crabmeat
Kiddo, Florida

  • 1/2 pound lump crabmeat, canned is fine 

  • 1 tablespoon mayonnaise 

  • 1 teaspoon lemon juice or to taste 

  • 1 teaspoon Dijon mustard 

  • 2 teaspoons minced green onions 

  • 1 teaspoon minced parsley 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon cayenne

  •  6 pre-made crepes 

  • 6 whole chives, blanched

In a medium bowl, gently mix together all of the ingredients, except for the crepes and 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 in the refrigerator, tightly wrapped for no longer than 1 hour



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