Crab Crepes En Casserole

Course : Seafoods
Serves: 4
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1/3 cup scallion -- chopped
1/2 cup mushrooms -- fresh, sliced
1/2 teaspoon thyme -- whole, dried
1 tablespoon margarine -- melted
1 1/2 teaspoons flour
1/4 cup skim milk; -- plus 2 t
2 tablespoons dry white wine
1/2 pound crabmeat -- lump, drained and
1 tablespoon parsley -- fresh, chopped
1 1/2 teaspoons lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 dash red pepper
8 medium crepes

Preparation / Directions:

Sauté green onions, mushrooms, and thyme in margarine in a skillet until tender. Reduce heat to low, and add flour. Cook 1 min, stir constantly. Gradually add milk and 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 350F 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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