Beggar's Knots with Crab Meat

Ingredients:

• 225 g canned crab meat in large pieces (sort through, remove cartilage and chitinous plates)
• 1 tbsp. mayonnaise
• 1 tsp lemon juice or to taste
• 1 teaspoon Dijon mustard
• 2 tsp chopped green onions
• 1 teaspoon chopped parsley
• 1 teaspoon capers
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

To serve:

• 6 pre-baked pancakes
• 6 blanched chives

Preparation:

1. In a medium bowl, gently combine all filling ingredients.
   
   Place the crepes on a flat work surface and place a heaping tablespoon of crab salad in the center of each. Gather the edges of the crepe into a bun, gently turning the crepe to enclose the filling. Tie the top with chives to form a knot.
   
   Serve immediately or store, tightly wrapped, in the refrigerator for up to 1 hour.