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Ingredients

• 1/2 pound lump crabmeat, picked over, cartilage and shell removed
• 1 tablespoon mayonnaise
• 1 teaspoons lemon juice or to taste
• 1 teaspoon Dijon mustard
• 2 teaspoons minced green onions
• 1 teaspoon minced parsley leaves
• 1 teaspoon capers
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 recipe Basic Crepes, as follows, or 6 store-bought crepes
• 6 blanched chives
• Black Truffle Vinaigrette, as follows
• 2 cups microgreens, mache, or baby lettuces

Description

Food Network Invites You To Try This Lump Crabmeat Beggar's Purses With Black Truffle Vinaigrette And Microgreens Recipe From Emeril Lagasse.

Food Network