Rice pancakes with creamy crab

    1 hour 15 min

    These savoury American-style pancakes have cooked rice included in the batter, which adds an interesting texture and increases their carbohydrate content. They're finished with a quick and delicious fresh crab topping flavoured with dill and a garnish of lumpfish roe. They make a substantial starter or light lunch.

    2 people made this

    Serves: 6 

    • 75 g (2½ oz) long-grain white rice
    • 170 g (6 oz) plain flour
    • pinch of salt
    • 1 tsp bicarbonate of soda
    • 1 tsp cream of tartar
    • 2 eggs
    • 150 ml (5 fl oz) semi-skimmed milk
    • 1½ tbsp sunflower oil
    • Crab topping
    • 3 tbsp soured cream
    • 170 g (6 oz) fresh white crab meat
    • 2 tbsp chopped fresh dill
    • pepper
    • To serve
    • 1 jar red lumpfish roe, about 55 g
    • sprigs of fresh dill
    • lime wedges

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Put the rice in a pan, add 180 ml (6 fl oz) water and bring to the boil. Stir, then cover and simmer gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool slightly.
    2. Sift the flour, salt, bicarbonate of soda and cream of tartar into a mixing bowl. Stir in the rice and make a well in the centre. Lightly beat the eggs and milk together, then add to the well and mix to a thick, smooth batter.
    3. Heat a little of the oil in a large, heavy-based, non-stick frying pan. Drop 4 or 5 dessertspoonfuls of the batter into the pan, spaced well apart. Spread each one out slightly with the back of the spoon to about 7.5 cm (3 in) in diameter. Cook over a fairly high heat for 2–3 minutes or until bubbles appear on the tops of the pancakes and they are golden brown underneath.
    4. Carefully turn the pancakes over with a palette knife or fish slice and cook the other side for about 2 minutes or until golden. Lift onto a warmed plate, cover loosely with foil and keep warm in a very low oven while cooking the rest of the pancakes.
    5. For the topping, gently heat the soured cream in a small saucepan until it begins to bubble. Add the crab meat and stir over a very low heat for 1–2 minutes or until the mixture is just hot. Stir in the chopped dill and season with pepper to taste.
    6. Place the pancakes on 6 serving plates. Divide the crab mixture among the pancakes, piling it up in the centre, and garnish each with a little lumpfish roe and a sprig of fresh dill. Add lime wedges to squeeze over and serve immediately.

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    Some more ideas

    To give the pancakes a bit of colour contrast, try long-grain brown rice or Camargue red rice, both of which will require 30–35 minutes cooking and 240 ml (8 fl oz) water. * For an onion and spinach topping, gently cook 1 very thinly sliced onion in 15 g (½ oz) butter and 1 tsp extra virgin olive oil for about 10 minutes. Add 1 crushed garlic clove and cook for a further 5–8 minutes, stirring frequently, until the onion is beginning to caramelise. Meanwhile, cook 170 g (6 oz) baby spinach leaves in a covered pan, with just the water clinging to the leaves after washing, for 3–4 minutes or until wilted. Squeeze out excess water, then add to the onions and cook for about 1 minute to dry slightly. Stir in 2 tbsp crme frache and season to taste with freshly grated nutmeg, salt and pepper. Cook briefly until hot, then spoon on top of the pancakes and garnish with finely diced tomato.

    Plus points

    Polishing the grains to produce white rice removes some of the B vitamins. However, in this recipe the milk, eggs and crab meat make up for this vitamin loss. * Crab meat is a good source of low-fat protein. It also provides useful amounts of phosphorus, a mineral important for ensuring healthy bones and teeth. * Milk is rich in many nutrients, the majority of them concentrated in the non-fat part of the milk.

    Each serving provides

    copper * zinc * A, B2, B12, E, niacin, calcium, iron, potassium, selenium

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