Herby Crab Pancakes

10 prep, 15 cook

Serves 4

Ingredients

For the pancakes:

40g plain flour

A pinch of salt

1 large British Lion egg

100ml milk

A little oil, for frying

For the filling:

400g fresh or canned white crab meat, drained

3 tbsps sweet chilli dipping sauce

3 tsps coriander, finely chopped

1 lime, zest and juice

Lime wedges and coriander leaves to served

Method

Empty the drained crab into a medium bowl, add the chilli sauce, fresh ginger, chopped coriander and lime zest juice. Adjust the seasoning to taste.

Place the flour, salt and eggs in a large bowl. Add half of the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all ingredients in a food processor and blend until smooth. Pour the batter into a jug.

Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 1-2 minutes or until the top is set and the base is golden.

Flip over the pancake and cook for a further 1-2 minutes or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.

Divide the gingered crab mixture between four warm pancakes, spooning it over a quarter of each. Fold over each to make a neat fan shape. Arrange in the centre of four plates, them garnish with a few more fresh coriander leaves and a wedge or two of lime.