Pancake
Crab pancakes
These pancakes are made with chickpea flour and topped with a tasty crab mix and zesty mayo.
Ingredients:
- 120g/4½oz gram flour
- 2 tsp olive oil
- pinch salt
- vegetable oil, for frying
- 100g/3½oz white crab meat, picked
- 200g/7oz finely chopped fresh root ginger, blanched 3 times
- 2 spring onions, finely sliced
- bunch coriander, finely shredded, few leaves reserved to garnish
- 10g red chillies, finely diced
- 10g green chillies, finely diced
- 100ml/3½fl oz fresh lemon juice
- salt and freshly ground black pepper
- 1 little gem lettuce leaf, cut in quarters, to garnish
- 250g/9oz brown crab meat, picked
- 25g/1oz free-range egg yolk
- 15g/½oz dijon mustard
- 250g/9oz mayonnaise
- 25ml/1fl oz lemon juice
- salt
Directions:
- To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook.
- To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper.
- To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt.
- Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day.