See Also: Beggar's Purses with Crabmeat(recipes)
Crabmeat Spread(recipes)
Spicy Crabmeat Frittata(recipes)
Elegant Crabmeat Frittata(recipes)
Flounder Stuffed with Crabmeat Imperial(recipes)
BEGGAR(law)
beggar(1)(dictionary)
beggar(2)(dictionary)
beggar 2, verb(dictionary)
beggar 1, noun(dictionary)

Beggar's Purses with Crabmeat (recipes)


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.