1/3 cup Scallion, chopped
1/2 cup Mushrooms, fresh, sliced
1/2 tsp Thyme, whole, dried
1 tbsp Margarine, melted
1 1/2 tsp Flour
1/4 cup Skim milk, , plus 2 T
2 tbsp Dry white wine
1/2 lb Crabmeat, lump, drained & flaked
1 tbsp Parsley, fresh, chopped
1 1/2 tsp Lemon juice
1/8 tsp Dry mustard
1/8 tsp Salt
1 pinch Red pepper
8 Crepes
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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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