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Sweet Pea Pancakes with Crab and Red Onion Crème Fraîche paired with Verdicchio
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Sweet Pea Pancakes with Crab and Red Onion Crème Fraîche

Makes the perfect Spring appetizer to serve with a refreshing Verdicchio from Itay's Marche region.
Course Appetizer
Servings 6 as an appetizer 3 per person
Author adapted from "the A.O.C. Cookbook" by Suzanne Goin

Ingredients

  • 1 heaping tablespoon red onion, finely diced
  • 3/4 cup crème fraîche
  • 2 tablespoons lemon juice
  • 1/2 lb. lump crab meat
  • 1/2 cup sugar snap peas, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Italian style parsley, finely chopped
  • 18 sweet pea pancakes (recipe follows)
  • 1 bunch mix spring greens
  • Kosher sea salt and freshly ground black pepper

Instructions

  • In a small bowl of ice water add the diced red onion. (This will mellow the harshness of the onion). Let sit for about 5 minutes. Dry the onion well with paper towels.
  • In a small bowl, mix together the red onion, crème fraîche, 1 teaspoon lemon juice, 1/2 teaspoon salt, and a pinch of pepper.  
  • In a large shallow bowl, toss the crab meat with 3 tablespoons of the crème fraîche mixture, the sugar snap pea slices, 1 tablespoon + 1 teaspoon lemon juice, 1 tablespoon extra virgin olive oil, and the parsley. Taste and adjust for seasoning.
  • Arrange 3 pancakes on 6 plates (or 18 on a large platter), top each pancake with a spoonful of the crab mixture. Arrange salad leaves around the plate and top each pancake with a dollop of the crème fraîche mixture. Drizzle with extra virgin olive oil and a squeeze of lemon juice.