Crab Crepes and Salad

by Linda
(Germantown, MD USA)

Crepes

Fresh Crab meat
Swiss Cheese
Touch of Cream Cheese
Basil
Mushroom

Salad
Asparagus (baby asparagus are sweeter)
Spinach
Sun Dried Tomatoes
Almonds
Dressing-oil/vinegar

Wine
Carneous-white buttery

Beer
Corona with Lime

Mixed Drink
Mojita (make sure it has enough club soda so it compliments the dish, if it is too sweet it will take away from the crepe).

Saute crepe and mushrooms separately, set aside. Add swiss and cream cheese to a sauce pan, bring to medium heat. Squish basil into cheese. Open cooked crepe, add cheese, more fresh basil, mushroom. Add crab (saute, fresh or season to your taste). Roll crepe. Put salad on side.

Ashley, World of Crepes: Thank you Linda! What a delicious summer combination: crepes, crab, cheese and basil! And the salad sounds divine, along with the wine and cocktail recommendations.