Sauteed Crab Crepes
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Ounce|
|Minced fresh parsley||1 Tablespoon|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Minced celery||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned chopped pimiento||2 Ounce|
|Dry white wine||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Seafood seasoning||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Hot sauce||1 Dash|
Saute first 5 ingredients in butter in a large skillet Until vegetables are tender.
Remove from heat.
Stir in the next 7 ingredients.
Combine egg and mayonnaise in a bowl; stir in crabmeat mixture.
Fill each crepe with a heaping one-fourth cup crabmeat mixture.
Roll up, and place seam side down in a lightly greased 13-x 9- x 2-inch baking dish; spoon Mushroom-Wine Sauce over crepes.
Cover and bake at 350Â° for 15 to 20 minutes.
Garnish with chopped fresh parsley, if desired.