Spring Pea and Crab Pancakes with Pea Tendril Salad


To me, nothing says spring like peas. When I saw "pea pancakes" on the menu at a wine bar recently, I knew I had to try it. I came home and was inspired to try to create my own version. I thought the sweetness of the peas would be complimented by crab so I added it to the batter, but this recipe can be easily adapted to be vegetarian by omitting the crab. - mela_lala

What you will need

1 cup fresh peas, shelled

1/2 cup flour

1 tablespoon yellow corn meal

1 egg

1/2 cup buttermilk

1/2 lemon, zest and juice

1/2 cup crab meat (or a 6 oz can)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 tablespoons butter, plus more for the pan

1/2 teaspoon dill (optional)

4 cups pea tendrils or sprouts

juice of the other 1/2 of lemon

1 tablespoon olive oil

salt and pepper to taste


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