Parsnip Pancakes with Crab and Salsa Verde

Parsnip Pancakes with Crab and Salsa Verde

  • Preparation 30 min
  • Cooking 30 min
  • Servings 6

This twist on blini and caviar had us greedily clawing for more. It's the perfect bite for the season: savoury little pancakes, laced with the surprising sweetness of parsnip and topped with chunks of meaty crab, tart sour cream and fresh herbs.

Featured in RICARDO Magazine (SPRING 2017)

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Ingredients

  • Salsa Verde

    • 1/4 cup (10 g) chopped fresh basil
    • 1/4 cup (10 g) chopped cilantro
    • 1/4 cup (10 g) chopped flat-leaf parsley
    • 1/4 cup (60 ml) olive oil
    • 1 tbsp (15 ml) lemon juice
  • Pancakes

    • 1 cup (150 g) unbleached all-purpose flour
    • 1 tbsp baking powder
    • 1 tsp sugar
    • 1/4 tsp salt
    • 3/4 cup (180 ml) milk
    • 2 eggs
    • 1 cup (150 g) peeled and grated potato
    • 1/2 cup (50 g) peeled and grated parsnip
  • Topping

    • 3/4 cup (180 ml) sour cream
    • 2 cups (400 g) fresh crabmeat, or frozen and thawed
    • Lemon wedges (optional)

Preparation

  • Salsa Verde

  • Pancakes

  • Topping

Personal Note