A delightful combination of 'Herby Pancakes' with the truly sensational Cornish crab filling - it is a match made in culinary heaven.
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 8 mins
- Difficulty: Easy / Medium
Ingredients:
Pancakes
- Eggs x 3
- Flour 140g
- Milk 180g
- Salt and pepper
- Dill ½ tsp
- Red amaranth ½ tsp (not essential, just pretty)
Crab filling
- Lobster bisque - 250ml
- Unsalted butter - 15g
- Plain flour - 15g
- Brown crab meat – 50g
- White crab meat – 150g
- Roasted red pepper – 1, peeled, de-seeded and finely diced
- Tomato – 1, de-seeded and finely diced
- Spring onion – 1, finely sliced
- Salt and freshly ground pepper
Pancakes
- Combine in a bowl, eggs, flour and milk and beat well with a whisk.
- Add seasoning and chopped herbs.
- Heat pancake pan or griddle and cook pancakes, turning mid-cook, making sure cooked thoroughly.
- Place onto a plate or tray and allow to cool at ambient temperature.
Filling
- Place saucepan on a medium heat and combine butter and flour to make a roux.
- Gradually add lobster bisque to make a thickened sauce.
- Add brown crab meat and mix well to make sure all lumps are worked out
- Remove from heat and add the white crab meat, finely diced pepper and tomato and the finely sliced spring onion.
- Place about 100g spoonful of crab filling into each pancake, roll up, place on a baking tray and bake for approx. 5 – 8 minutes at 180 C until hot in the centre.
Yum!