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 6as an appetizer 3 per person
Author adapted from "the A.O.C. Cookbook" by Suzanne Goin
Ingredients
1heaping tablespoonred onion, finely diced
3/4cupcrème fraîche
2tablespoonslemon juice
1/2lb.lump crab meat
1/2cupsugar snap peas, thinly sliced
2tablespoons extra virgin olive oil
2tablespoonsItalian style parsley, finely chopped
18sweet pea pancakes (recipe follows)
1bunchmix 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.