Title: Crab Crepes En Casserole
Categories: Casserole Seafood
Yield: 4 Servings

1/3	c	Scallion; chopped
1/2	c	Mushrooms, fresh; sliced
1/2	ts	Thyme, whole, dried
1	tb	Margarine; melted
1 1/2	ts	Flour
1/4	c	Skim milk;, plus 2 T
2	tb	Dry white wine
1/2	lb	Crabmeat, lump; drained & flaked
1	tb	Parsley, fresh; chopped
1 1/2	ts	Lemon juice
1/8	ts	Dry mustard
1/8	ts	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 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 350 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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