Dungeness Crab Pancakes Recipe

One of my seafood specialties, Dungeness Crab Pancakes is bit spicy and yummy too. Dungeness Crab Pancakes can be prepared a day ahead too, if you are trying that way just keep in mind to reheat them before serving.

Summary

Servings12Cuisine
CourseMethod
DishInterest Group

Ingredients

 Buttermilk1 Cup (16 tbs)
 Eggs2
 Cornmeal1⁄4 Cup (4 tbs)
 All purpose flour3 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1 Pinch
 Minced green onions2 Tablespoon
 Cooked dungeness crabmeat1⁄2 Pound
 Vegetable oil1 Tablespoon
 Dairy sour cream1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 113 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 55.2 mg18.4%

Sodium 312 mg13%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.42 g1.7%

Sugars 0.8 g

Protein 7 g13.1%

Vitamin A 3.6% Vitamin C 3.5%

Calcium 3.9% Iron 3.7%

*Based on a 2000 Calorie diet

Directions

In a small bowl, combine buttermilk and egg yolks.
In a medium mixing bowl, combine cornmeal, flour, salt and pepper; stir to mix.
Lightly whisk buttermilk mixture into cornmeal mixture, blend until smooth.
Add green onions and crab; mix well.
In a small mixing bowl with an electric mixer, beat egg whites until stiff.
Gently fold egg whites into batter.
Heat a large, non-stick skillet over medium heat.
Lightly brush skillet with oil.
Drop tablespoons of batter into skillet.
Cook until the sides of the pancakes take on a dryish look.
Flip over, cook the other side until lightly browned.
Keep pancakes warm in a 200-degree oven.
To serve, top pancakes with sour cream and caviar, if desired.
Note: You can prepare pancakes a day ahead of time, and refrigerate, covered, until serving time.
Then reheat them in a 325-degree oven or microwave oven until heated through.
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