|Onion||2 Tablespoon, minced|
|Green pepper||2 Tablespoon, minced|
|Celery||1 Tablespoon, minced|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Teaspoon|
|Crab meat||1⁄2 Pound, shredded (Canned Or Fresh)|
Melt butter and saute the onions, green pepper, and celery until soft about 5 minutes.
Stir the cornstarch into the cream, add egg yolks and beat well.
Add mustard, paprika, salt and pepper and cayenne if desired.
Add the crab meat to the vegetables and cook for 1 to 2 minutes over high heat.
Reduce heat and add cream-egg yolk mixture, stirring thoroughly.
Spread over half the crepes and top with remaining crepes.
Place on a greased cookie sheet and bake at 400Â°F for about 20 minutes.
Cut into wedges and serve with cocktails.