Lump Crabmeat Beggar's Purses

• 1/2 pound lump crabmeat, picked over, cartilage and shell removed
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice or to taste
• 1 teaspoon Dijon mustard
• 2 teaspoons minced green onions
• 1 teaspoon minced parsley
• 1 teaspoon capers
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 6 pre-made crepes
• 6 blanched chives

1. In a medium bowl, gently mix together all of the ingredients, except for the crepes and blanched chives.
2. Spread the crepes on a flat work surface and place 1 heaping tablespoon of the crabmeat salad in the center of each.
3. Draw up the crepes as though making a bundle, twisting the crepe gently to enclose the crabmeat.
4. Tie a chive around the top of the bundle to seal the purse.
5. Serve immediately, or store, tightly wrapped, in the refrigerator for up to 1 hour.

lump crabmeat, mayonnaise, lemon juice, mustard, green onions, parsley, capers, salt, cayenne, crepes, blanched chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lump-crabmeat-beggars-purses-recipe.html (may not work)