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Lump Crabmeat Purses

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Member since 2006

Serves | Prep Time 10 | Cook Time


1/2 pound lump crabmeat
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

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.

Pairs Well With


Found this online- perfect for parties because it is easy and fast.

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