Spicy Crab Salad Crepes

• 4 spring onions, chopped
• 12 oz. crabmeat
• 1 dash tabasco sauce
• 4 tbsp. low-fat plain yogurt
• 2 tsp. light soy sauce
• 3 lg. egg whites, lightly beaten
• 4 tbsp. cornstarch
• 2-2/3 tbsp. vegetable stock
• water
• 1 dash salt
• 1 tsp. vegetable oil
• 2 to 3 bok choy leaves, shredded
• 1 lg. red pepper, deseeded and cut into thin strips
• Smoked paprika to dust (optional)

1. In a bowl, gently mix together the chopped spring onions, crabmeat, tabasco sauce, yogurt and soy sauce.
2. Cover and chill until required.
3. Put the egg whites and cornstarch in a batter bowl and stir in the stock or water, mixing well to form a smooth paste.
4. Season lightly.
5. Brush a non-stick crepe pan -- 6in (15cm) base diameter -- with a little oil and heat until hot.
6. Pour in a quarter of the batter, tilting the pan to cover the base.
7. Cook over low-to-moderate heat for a few seconds until just set.
8. Flip the crepe over and cook for a few more seconds, taking care not to brown the crepe.
9. Drain on paper towel, layer with baking parchment and keep warm while you make the remaining three crepes.
10. Stir the batter each time it is used.
11. Lay the crepes on warm plates and fill with the bok choy, pepper and crab salad.
12. Fold the crepes over the filling and serve dusted with paprika if using.

spring onions, crabmeat, tabasco sauce, lowfat plain yogurt, light soy sauce, egg whites, cornstarch, vegetable stock, water, salt, vegetable oil, choy, red pepper, paprika

Taken from www.foodgeeks.com/recipes/20023 (may not work)