Sweet pea pancakes with Dungeness crab and red onion from The A.O.C. Cookbook (page 61) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on May 23, 2017

    As soon as I saw this recipe I knew it had to go on my splurge-weekend menu, and I started making crème fraîche right away. We’re lucky to live in Dungeness country. Well, nothing to disappoint here, how could there be? These little pancakes are so cute and tasty. As one of our guests and I sampled them, we thought of so many other ways they could be used. A little smoked fish? Some salmon roe? Those are just the fishy ideas. I made them rather large about three inches diameter. You could make them half dollar size and have a bunch of bite size munches. The recipe calls for Meyer lemon juice, none were to be found, so I used half lemon and half Satsuma. I think plain lemon would be fine too. The thin slices of sugar snap peas added a nice crunch to the crabmeat. I made a big platter of these, part of a several course meal. Not one left.

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