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Crab Crepes En Casserole
Yields: 4 serving(s)
Ingredients
- 1/3 cup(s) scallion; chopped
- 1/2 cup(s) mushrooms, fresh; sliced
- 1/2 teaspoon(s) thyme, whole, dried
- 1 tablespoon(s) margarine; melted
- 1 1/2 teaspoon(s) flour
- 1/4 cup(s) skim milk;, plus 2 t
- 2 tablespoon(s) dry white wine
- 1/2 pound(s) crabmeat, lump; drained & flaked
- 1 tablespoon(s) parsley, fresh; chopped
- 1 1/2 teaspoon(s) lemon juice
- 1/8 teaspoon(s) dry mustard
- 1/8 teaspoon(s) salt
- 1 pinch red pepper
- 8 crepes
Directions
- 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!
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