CRAB RISOLES

CRAB RISOLES

Filling
1/3 cup chopped onions
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried thyme
1 tablespoon margarine, melted
1 1/2 teaspoon all-purpose flour
1/4 cup + 2 tablespoons skim milk
1/2 pound fresh crabmeat, drained/flaked
1 tablespoon chopped fresh parsley
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper


Crepes
3/4 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1 cup skim milk
1 tablespoon margarine
Vegetable cooking spray

1. Saute onions, mushrooms and thyme in margarine in skillet until tender. Reduce heat to low; add flour. Cook 1 minute, stirring constantly.
2. Gradually add milk and cook over medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
3. Spoon 1 1/2 tablespoon crabmeat mixture down center of each crepe; roll up crepes; arrange in baking pan coated with cooking spray. Cover; bake at 350F for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden.