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Crispy crab pancakes

Serves: 4

Ingredients
    750g picked white crab meat

    500ml milk infused with 1 bay leaf, a few stripes of lemon, 2 tablespoon of chopped onion and a few parsely stalks

    100g butter

    100g flour

    Salt and pepper

    Zest and juice of 1.5 lemon

    Pinch of cayenne pepper

    1 teaspoon tomato puree
Method

Crab mix

  1. Melt the butter in a sauce pan add the flour and cook though, add the tomato puree and cook a little more, then slowly add the drained milk, a little at a time and constantly stirring until you achieve a thick sauce, add the lemon zest and juice and a pinch of cayenne pepper, let it boil for a minute or two and then check the seasoning.
  2. Add the crab meat and mix well, leave to cool down.

Pancake mix

125g plain flour, 400ml milk, 4 eggs

  1. Sieve the flour into a large bowl, crack the eggs into another bowl, whisk and add the milk. Slowly mix the egg and milk into the flour stirring all the time, add a pinch of salt and sugar, and pass through a sieve into a clean bowl.
  2. Cook the pancakes using as little oil as possible, a good idea is to put oil in the frying pan tip it out and then every time you go to make a new pancake just wipe the surface of the pan with a paper towel with a touch of oil on it.
  3. Once you have made the pancake cover with cling film.

To Finish

Homemade Dried Crumbs, Flour, 3 eggs plus 3 tablespoons of milk

  1. Lay 8 pancakes on a clean work surface and spoon a large tablespoon of the filling onto each pancake, brush the edges with the egg wash, fold over each side and roll up into a cylinder.
  2. Have three trays ready one with plain flour, one with the egg and the third with the breadcrumbs.
  3. Place the pancakes one by one into the flour then egg and finally the bread crumb making sure that each pancake is completely covered, place in the fridge until needed.
  4. Heat vegetable oil or sunflower in a deep fryer preferably to 180oc Deep fry the pancakes in small batches, keep warm in the oven until they are all cooked and serve with a wedge of lemon.