Crabmeat Crepes

• vegetable cooking spray
• 2 tsp. reduced-calorie margarine
• 1 1/3 c. sliced fresh mushrooms
• 1 c. chopped green onions
• 1 tsp. dried whole thyme
• 1 Tbsp. all-purpose flour
• 1 c. skim milk
• 1 lb. fresh lump crabmeat, drained
• 2 Tbsp. chopped fresh parsley
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 1/8 tsp. ground red pepper
• light crepes
• fresh thyme sprigs (optional)

1. Coat a large nonstick skillet with cooking spray; add margarine.
2. Place over medium-high heat until margarine melts.
3. Add mushrooms, green onions and 1 teaspoon thyme; saute 2 to 3 minutes or until vegetables are tender.
4. Reduce heat to low; stir in flour. Cook 1 minute, stirring constantly.
5. Gradually add milk.
6. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat and next 5 ingredients.

vegetable cooking spray, margarine, mushrooms, green onions, thyme, flour, milk, fresh lump crabmeat, parsley, lemon juice, salt, dry mustard, ground red pepper, light crepes, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024648 (may not work)