|Vegetable cooking spray||1|
|Reduced calorie margarine||2 Teaspoon|
|Sliced fresh mushrooms||1 1⁄3 Cup (21.33 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Dried whole thyme||1 Teaspoon|
|All purpose flour||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Lump crabmeat||1 Pound, drained (Fresh Ones)|
|Chopped fresh parsley||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms, green onions, and 1 teaspoon thyme; saute 2 to 3 minutes or until vegetables are tender.
Reduce heat to low; stir in flour.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat; stir in crabmeat and next 5 ingredients.
Spoon 3 tablespoons crabmeat mixture down center of each Light Crepe; roll up crepes, and place seam side down in two 13- x 9- x 2-inch baking dishes coated with cooking spray.
Cover and bake at 350° for 15 to 18 minutes or until thoroughly heated.
Remove cover; broil crepes 5 1/2 inches from heat 1 minute or until golden.
To serve, place 2 crepes on each serving plate; garnish with thyme sprigs and shredded cheese, if desired.