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Crab crepes en casserole

Yield: 4 Servings

Ingredients:

• 1/3 c Scallion; chopped
• 1/2 c Mushrooms fresh; sliced
• 1/2 ts Thyme whole dried
• 1 tb Margarine; melted
• 1 1/2 ts Flour
• 1/4 c Skim milk; plus 2 T
• 2 tb Dry white wine
• 1/2 lb Crabmeat lump; drained & -flaked
• 1 tb Parsley fresh; chopped
• 1 1/2 ts Lemon juice
• 1/8 ts Dry mustard
• 1/8 ts Salt
• 1 pn Red pepper
• 8 Crepes

Instructions:

Saute green onions mushrooms & 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 med 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. Serve immediately!

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