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Crabmeat Crêpes

Yield 2 servings.
Invite a friend for brunch and serve Crabmeat Crêpes, Fruit Salad in Orange Cups, and Herb-Sour Cream Biscuits.

Ingredients

  • 12 very thin asparagus spears
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1/2 cup 1% low-fat milk, divided
  • 2 tablespoons instant nonfat dry milk powder
  • 1 1/2 teaspoons reduced-calorie margarine
  • 1/4 pound fresh lump crabmeat, drained
  • 1 tablespoon chopped green onions
  • 2 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh parsley
  • 2 teaspoons dry sherry
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 4 Crêpes

Nutrition Information

  • calories 254
  • caloriesfromfat 18 %
  • fat 5.2 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.8 g
  • carbohydrate 29 g
  • fiber 0.0 g
  • cholesterol 62 mg
  • iron 0.0 mg
  • sodium 443 mg
  • calcium 0.0 mg

How to Make It

  1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.

  2. Combine flour and 1 tablespoon milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 3 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in crabmeat and next 7 ingredients. Reserve 1/4 cup crabmeat mixture.

  3. Arrange 3 asparagus spears in center of each Crêpe. Spoon remaining crabmeat mixture evenly over asparagus. Roll up Crêpes, and place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Top with reserved crabmeat mixture. Cover and bake at 350° for 15 minutes.

Cooking Light Light Cooking for Two