Crab
crepes
Ingredients
250 mL ( 1 cup)
227 g ( 8 oz.)
2
125 mL (½ cup)
30 mL ( 2 tbsp.)
2 mL (½ tsp.)
2 mL (½ tsp.)
4 (23-cm/9-in.)
30 mL ( 2 tbsp.)
125 mL (½ cup)
Simply Egg Whites Liquid Eggs, well shaken
crabmeat, coarsely chopped
green onions, chopped
light sour cream
lemon juice
dried thyme leaves
salt
prepared crepes or flour tortillas
Parmesan cheese, grated
grape or cherry tomatoes, halved
Method
s 3PRAY A CM IN NON STICK SKILLET GENEROUSLY WITH COOKING SPRAY (EAT OVER MEDIUM
heat then add liquid eggs. Cover and cook until set, 2 to 3 minutes. Remove egg from pan.
Cut into bite-size pieces.
s 0LACE IN BOWL WITH CRABMEA T ONIONS SOUR CREAM LEMON JUICE THYME AND SALT -IX WELL
$IVIDE AMONGST CREPES 3PRINKLE WITH CHEESE AND TOMATOES 2OLL UP 0LACE IN GREASED
23-cm (9-in.) baking dish.
s "AKE AT &(!!#x8e!!);# ª& FOR TO MINUTES OR UNTIL LIGHTLY BROWNED
Note: Prepared crepes may be purchased in most grocery stores.
Serves 4
Old English pub spread
Ingredients
250 g ( 9 oz.) cream cheese, softened
60 mL (¼ cup) butter, softened
5 mL ( 1 tsp.) Worcestershire sauce
5 mL ( 1 tsp.) horseradish
2-3 drops hot pepper sauce
1 mL (1/4 tsp.) pepper
60 mL (¼ cup) beer
1 clove garlic, crushed
1 pkg. (250 g / 9 oz.) Maclaren’s Imperial Sharp Cold Pack Cheddar Cheese
Method
s #OMBINE ALL INGREDIENTS IN FOOD PROCESSOR !DD MORE BEER IF NEEDED TO ACHIEVE
spreading consistency.
s #HILL A T LEAST HOUR TO BLEND m AVOURS
