Given a choice between Beef, Chicken or Seafood, I’ll always go with the Seafood. These easy-to-make crab and garlic-herb Florentine sauce crepes are just right for brunch or a light dinner on the deck during hot summer evenings. Crepes With Crab and Garlic-Herb Florentine SaucePrep Time: 15 MinutesCook Time: 15 Minutes What You’ll Need: 2 tbl. Butter or margarine½ c. chopped red bell pepper2 large shallots, minced1 (8 oz.) tub of Boursin (garlic-herb) cheese½ tsp. Hot sauce12 oz. King crab meat, chopped2 c. cooked white rice1 (10-count) pkg. Prepared crepe shells2 (9-0z). pkgs. Frozen creamed spinach, thawed½ c. shredded Parmesan cheese How to Make It: Preheat oven to 325 degrees F. Coat an 11×7×2-inch baking dish with non-stick cooking spray. Heat butter in large skillet over medium-high heat. Add bell pepper and shallots; cook and stir until soft. Stir in garlic-herb Boursin cheese and hot sauce. Stir in crab and rice. Spoon 1/3 of the crab mixture along one edge of a crepe shell; roll up shell jelly-roll style and place in prepared baking dish. Repeat with remaining crab mixture…