Recipe - Crab Crepes En Casserole

1/3 cup Scallion; chopped
One half cup Mushrooms, fresh; cut or sliced up
One half teaspoon Thyme, whole, dried
1 tablespoon Margarine; melted
1 One half teaspoon Flour
One fourth cup Skim milk;, plus 2 T
2 tablespoon Dry white wine
One half pound Crabmeat, lump; drained &
flaked
1 tablespoon Parsley, fresh; chopped
1 One half teaspoon Lemon juice
1/8 teaspoon Dry mustard
1/8 teaspoon Salt
1 pn Red pepper
8 Crepes

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 1One half 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!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini