Crab Stuffed Pancakes with Spinach Sauce

Crab Stuffed Pancakes with Spinach Sauce

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Servings: 15 pancakes
Calories: 108

Ingredients
 

  • 12 oz fresh crab meat (from whole crab weighing about 2 lb
  • 1 oz butter
  • 2 spring onions finely chopped, including all the good green parts
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 quantity Spinach
  • Sauce to serve
  • Salt and freshly ground black pepper

for the pancake batter

  • 2 cups plain flour All purpose
  • 2 eggs
  • 1/2 pint skimmed or semi-skimmed milk
  • 1/2 pint water
  • Sunflower oil for frying

Instructions

  • First make the pancake batter.
  • Put all the ingredients in the bowl of a blender or food processor and whizz for 30 seconds.
  • Set the batter aside to rest in a cool place for 30 minutes.
  • Next make the sauce and leave it to one side in a saucepan until you are ready to serve.
  • Now cook the pancakes. Using a brush or folded piece of kitchen paper, lightly oil a 8-9in (20-23cm) heavy pancake or omelette pan and heat until very hot.
  • Pour in a large spoonful of the batter and swiftly tilt the pan so that the mixture runs to the edge of the pan to form a pancake.
  • Let it cook for about 1 minute until lots of little bubbles appear.
  • Flip it over with a flexible spatula and cook for a further minute.
  • The first pancake you cook is usually too thick, uneven, and will undoubtedly stick to the pan. Carry on, as the remaining pancakes will be perfect.
  • Just lightly brush the pan with oil between each one. As you cook the pancakes, stack them on a warmed plate and keep them warm in the oven.
  • Heat the butter in a small saucepan and gently soften the spring onions for about 5 minutes.
  • Add all the crab meat and stir very gently to heat it through.
  • Season with cayenne and freshly ground black pepper.
  • To fill the pancakes, spoon some of the crab mixture on to the centre of each one, roll up and tuck both ends under to form an oblong parcel.
  • Arrange on a large warm serving platter and keep warm while you gently heat the sauce through.
  • Trickle the sauce over and around the pancakes and serve straight away.
Calories: 108 kcal
Carbohydrates: 14 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 219 mg
Potassium: 102 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 132 IU
Vitamin C: 2 mg
Calcium: 38 mg
Iron: 1 mg
Ingredients Crab, Fish & Seafood
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