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

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

  1. 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.

  2. In a small bowl, mix together the red onion, crème fraîche, 1 teaspoon lemon juice, 1/2 teaspoon salt, and a pinch of pepper.  

  3. 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.

  4. 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.