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Lump Crabmeat Beggarís Purses

  • Yield: 6 beggar’s purses


  • 1/2 pound lump crabmeat, picked over, cartilage and shell removed
  • 1 tablespoon mayonnaise
  • 1 teaspoons lemon juice or to taste
  • 1 teaspoon Dijon mustard
  • 2 teaspoons minced green onions
  • 1 teaspoon minced parsley
  • 1 teaspoon capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 6 pre-made crepes
  • 6 blanched chives


  • In a medium bowl, gently mix together all of the ingredients.
  • Spread the crepes on a flat work surface and place one 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.