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Beggar's Purses with Crabmeat

by Sally Bernstein


Makes 6 purses

 

Crabmeat Salad:
1/2 pound lump crabmeat, picked over, cartilage and shell removed
1 Tbsp. mayonnaise
1 tsp. lemon juice  
1 tsp. Dijon mustard
2 tsp. minced green onions
1 tsp. minced parsley
1 tsp. capers
1/2 tsp. salt
1/4 tsp. cayenne

6 pre-made 4 ½ inch crepes
6 chives, blanched

Crabmeat Salad:
In a medium bowl, gently mix together all of the ingredients, except for the crepes and blanched chives.

Blanched Chives:
Dip chives in boiling water for 2 seconds and plunge them into ice water.  Pat dry and lay them out individually on a towel.


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, tightly wrapped, in the refrigerator for up to 1 hour.  Serve at room temperature.

 

This appetizer was made popular by Susan and Barry Wine at the Quilted Giraffe, circa 1975-1992, in New York City.  A beggar’s purse consists of a filled mini crepe.  The edges of the crepe are pulled up in pleats around the filling and securely tied with a chive.  The ruffle at the top makes this edible package look like a miniature purse. The original Quilted Giraffe appetizer contained caviar and crème fraiche.

©Sally Bernstein, 2006



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