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

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.

This recipe yields 2 to 3 servings.

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