Beggar's Purses with Crabmeat

1/2 pound crabmeat
1 tablespoon mayonnaise
1 teaspoon lemon juice or to taste
1 teaspoon Dijon mustard
2 teaspoons minced green onions
1 teaspoon minced parsley
1/2 teaspoon salt
1/4 teaspoon cayenne
6 pre-made crepes
6 whole chives, blanched

DIRECTIONS:
In a medium bowl, gently mix together all of the ingredients,
except for the crepes and chives. Spread the crepes on a flat
work surface and place 1 heaping tablespoon of the crabmeat
salad in the center of each. Draw up the crepes as though
making a bundle, twisting the crepe gently to enclose the
crabmeat. Tie a chive around the top of the bundle to seal
the purse. Serve immediately, or store in the refrigerator,
tightly wrapped for no longer than 1 hour.

Yield: 2 to 3 servings

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