Japanese Crab Pancakes
Prep: 15 min
Cook: 25 min
Servings: 4
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Similar to a fritter, these pancakes are jam-packed with veg and flavour!
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Ingredients

  • 3 spring onions (including green tops), sliced
  • 200 g green cabbage, core removed, finely shredded
  • 150 g sweet potato, skin on, grated
  • 1 cup bean sprouts
  • 200 g raw or cooked crab meat
  • 1/2 cup wholemeal plain flour
  • 1/4 cup water
  • 1 egg
  • olive or canola oil spray
  • 1 tbs hoisin sauce, to serve
  • pepper

Method

  1. Reserve ½ cup sliced spring onion green tops and place remainder in a large bowl with cabbage, sweet potato, bean sprouts and crab meat.
  2. Sift flour over vegetables then mix to combine.
  3. Break egg in a cup with ¼ cup water and whisk with a fork. Pour over vegetables and stir well to form a dry mix.
  4. Heat a large non-stick frypan over medium-high heat and spray liberally with oil. Place ¼ mixture (1 cup) on one side of the pan and press down with a spatula to create a pancake of 1½ cm thickness and 10cm diameter.
  5. Add another ¼ mixture to the pan then place lid on and turn down to medium heat.
  6. Cook for 6 minutes or until the bottom side is golden and firm.
  7. Lift each pancake and spray with oil then flip and brown on reverse side for 4 minutes.
  8. Transfer to a plate, keep warm and repeat with remaining mixture.
  9. To serve, thinly spread each pancake with a teaspoon of hoisin sauce and sprinkle with reserved spring onions and pepper.

Comment: This recipe makes 4 pancakes. This would be enough for 4 people as an entree, or 2 as a main course.

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Nutrition Information

per serving per 100g
Energy 825 kJ 382 kJ
197 Cal 91 Cal
Protein 13.7 g 6.4 g
Fat, total 4.5 g 2.1 g
— saturated 0.7 g 0.3 g
Carbohydrate 22.9 g 10.6 g
— sugars 6.9 g 3.2 g
Sodium 426.3 mg 197.6 mg
Fibre 5.3 g 2.5 g

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Comments (1)

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    As recipe says, it is a dry mix so don't expect a pancake-batter. Something different as a savoury pancake.
    Mias Mum
    Posted on: 16 Mar 15

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