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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Invite a friend for brunch and serve Crabmeat Crêpes, Fruit Salad in Orange Cups, and Herb-Sour Cream Biscuits. Ingredients:
12 very thin asparagus spears |
1 tablespoon plus 1 1/2 teaspoons all-purpose flour |
1/2 cup 1% low-fat milk, divided |
2 tablespoons instant nonfat dry milk powder |
1 1/2 teaspoons reduced-calorie margarine |
1/4 pound fresh lump crabmeat, drained |
1 tablespoon chopped green onions |
2 1/2 teaspoons chopped fresh thyme |
1 1/2 teaspoons chopped fresh parsley |
2 teaspoons dry sherry |
1/2 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
4 crêpes |
Directions:
1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.
2. Combine flour and 1 tablespoon milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 3 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in crabmeat and next 7 ingredients. Reserve 1/4 cup crabmeat mixture.
3. Arrange 3 asparagus spears in center of each Crêpe. Spoon remaining crabmeat mixture evenly over asparagus. Roll up Crêpes, and place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Top with reserved crabmeat mixture. Cover and bake at 350° for 15 minutes.
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