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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, or to taste
• 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

Description

Food Network Invites You To Try This Crabmeat Crepe Bundles Recipe From The Essence Of Emeril.

Food Network