Crab Pancakes
Crab Pancakes

Ingredients

Method

  • 125g chickpea flour
  • 2 tsp oil
  • Pinch of salt
  • Oil for frying
  • 100g white crab meat
  • 200g chopped fresh ginger,
  • blanched in hot water for a few minutes
  • 2 spring onions, sliced
  • Bunch of coriander, sliced
  • 10g each green and red chillies, finely diced
  • 100ml lemon juice
  • Salt and pepper
  • Lettuce leaves, to garnish
  • Make the pancakes by mixing the ingredients with 300ml of water, until you have a thin smooth batter. Heat a little oil in a large pan, then ladle in a quarter of the batter and swirl to make a thin pancake. When golden brown, flip the pancake, then repeat until you have four pancakes in total.
  • Make your crab filling by mixing the crabmeat, ginger, spring onion, chillies, and coriander in a bowl. Stir in the lemon juice, and season well. Serve the pancakes with the crab mixture on top, and garnish with coriander and lettuce leaves. Perfect!
30 mins
2 serving
This recipe pairs perfectly with the Plan B! 'Modern White' Chardonnay Blend 2018 from Margaret River, Australia.

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