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Dungeness Crab Pancakes Recipe
|Buttermilk||1 Cup (16 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Black pepper||1 Pinch|
|Minced green onions||2 Tablespoon|
|Cooked dungeness crabmeat||1⁄2 Pound|
|Vegetable oil||1 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
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
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.