65

CREPES AU CRAB A MA FACON (continued)

good dash of cognac if desired. Fill crepes and serve immediate-
ivi

To serves: Fill each warm crepe with above crab sauce and roll.
Decorate with fresh chopped parsley - serve hot. Serve separately
a plain green vegetable & accompany with a chilled dry wine.

Also makes a perfect hot hors d' oeuvers at the cocktail hour,

Cut diagonally into smaller serving pieces and serve on white
paper doilies,

Alfredette MacDonald