Recipe – Crab Pancakes

One late summer day, many years ago, I had found some nice fresh crab meat at the market and also some beautiful sweet corn. My original idea was to make some nice corn pancakes, and when I found the crab, I decided to combine the two and invent a crab pancake recipe. It was a great success, and for some reason I was thinking about them earlier today, and now I have to find some nice crab meat to make some over the weekend, as I suddenly have a craving for them…

This recipe can also be done with good quality canned or frozen crab meat, and I have made it successfully in the past with frozen corn kernels, and I am sure that canned kernels can be substituted without any problems. I like them by themselves, and they can be eaten with a nice tartar sauce, or even with salsa verde if you want to spice up things.

Ingredients

1 1/2 cups flour
1 cup sweet corn kernels
3/4 to 1 cup milk
1 pound crab meat
2 eggs
2 tbs sour cream
2 tbs melted butter
1 tbs sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp white pepper
1 grating nutmeg
Butter for cooking

Preparation

1. In a bowl sift together the flour, baking powder, salt, sugar, white pepper and nutmeg, and mix until uniform with a fork.
2. Add the eggs, the melted butter, and enough milk to make a fairly thick batter, and whisk together.
3. Fold in the corn and the crab meat until well incorporated.
4. In a non-stick pan melt a bit of butter over medium-low heat.
5. Place large spoonfuls off the batter in the pan to make several thick patties and cook until the edges are dry, then turn over and cook until set.
6. Keep the cooked pancakes warm and repeat with the rest of the batter.

Lucito