Crab Pancakes
Back home
1 min read

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.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box