Ingredients
- Serves 4-6
- Crab mix:
- 1 red onion, peeled and very finely diced
- 250ml tub crème fraiche
- Juice 1 lemon
- 500g crab meat
- 2 tbsp olive oil
- Bunch parsley, very finely chopped
- Salt and pepper
- Tabasco or anchovy essence
- some sprouts or shoots for garnish
- For the pancakes:
- 225g frozen peas
- 1 egg
- 1 egg yolk
- 125ml cream
- 90g flour
- Salt and pepper
- Few knobs butter and some olive oil
Wash your hands thoroughly and check the crabmeat for bits of shell (it happens sometimes). Mix all the ingredients into the crabmeat, season well with the Tabasco/anchovy essence (how much you use is up to you), and set aside.
Pop the peas into a bowl of boiling water for just 30 seconds, then drain and rinse under cold water to cool them down. Put in a food processor. Add all the other ingredients except the flour and blitz until smooth. Finally, fold in the flour and let it rest for a while. You can do this the night before.
Fry the pancakes in a little oil and a knob of butter until golden on both sides. Make each one about four inches across. Drain on kitchen paper and you can fry them off in advance and then just re-heat them on a baking tray before serving. You don’t need them to be hot, just warm. Serve with a suitably sized blob of the crab mix on top.
