Pea pancakes with chilli crab from Diana Henry at The Sunday Telegraph by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broad bean purée and nduja toasts; Parmesan shortbread; Salmon tartare on rye crisps

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

  • mziech on June 06, 2015

    Great recipe. Pea pancakes were somewhat sweet in taste. Add extra chillies for heat. Only thing that could be added could be something with a crunchy texture.

  • Foodycat on December 24, 2014

    I followed the idea more than the recipe, using a mixture of brown & white crab meat, flavoured with coriander leaves, chilli and spring onion, with a squeeze of lime juice. I didn't add the creme fraiche because the brown meat bound it. I used less cream in the pancakes. They look very festive and taste lovely.

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