Pancakes With Crab Casserole
Shallot 1 / 3 cup, chopped
Mushrooms 1 / 2 cup fresh, sliced
1 / 2 teaspoon thyme, whole, dried
1 1 / 2 teaspoons flour
1 / 4 cup of skim milk and 2 tablespoons
1 tablespoon margarine, melted
2 tablespoons dry white wine
A pound of crab meat, firm, drained and flaked
C. 8.1 teaspoon dry mustard
1 1 / 2 c. teaspoon lemon juice
Tsp salt 1 / 8
1 tablespoon chopped fresh parsley
1 pinch red pepper
Saute green onions, mushrooms and 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 medium 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.