Crab Stuffed Pancakes with Spinach Sauce
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