Crabmeat Crepe Bundles

Ingredients

• 1/2 pound jumbo lump crabmeat
• picked through for shells and cartilage
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons Creole mustard
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon minced green onions
• 1 tablespoon minced shallots
• 1 tablespoon minced chives
• 1 tablespoon minced celery
• 1 teaspoon minced parsley leaves
• 1 teaspoon minced tarragon leaves
• 1 teaspoon capers
• chopped
• 1/2 teaspoon Louisiana hot sauce preferably Crystal
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 6 Basic Crepes
• at room temperature
• recipe follows
• 6 blanched chives
• 1 cup all-purpose flour
• 3 large eggs
• beaten
• 1 1/2 cups whole milk
• 1/4 teaspoon salt
• 4 tablespoons melted unsalted butter

Instructions

No instructions listed