Crab pancakes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Tom Kitchin
From Saturday Kitchen


For the pancake batter

  • 120g/4½oz gram flour
  • 2 tsp olive oil
  • pinch salt
  • vegetable oil, for frying

For the crab mixture

  • 100g/3½oz white crab meat, picked
  • 200g/7oz finely chopped fresh root ginger, blanched 3 times
  • 2 spring onions, finely sliced
  • bunch coriander, finely shredded, few leaves reserved to garnish
  • 10g red chillies, finely diced
  • 10g green chillies, finely diced
  • 100ml/3½fl oz fresh lemon juice
  • salt and freshly ground black pepper
  • 1 Little Gem lettuce leaf, cut in quarters, to garnish

For the brown crab mayo

  • 250g/9oz brown crab meat, picked
  • 25g/1oz free-range egg yolk
  • 15g/½oz Dijon mustard
  • 250g/9oz mayonnaise
  • 25ml/1fl oz lemon juice
  • salt