Coconut and Coriander Pancakes with Crab

Pretty as a picture and oozing fresh flavours, Merrilees Parker's crab-filled pancakes are a sure fire suppertime success
By Merrilees Parker
Coconut and Coriander Pancakes with Crab
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the pancakes

  • 125 g plain flour
  • 200 ml coconut milk
  • 1 egg
  • pinches salt
  • 1 tsp vegetable oil

For the filling

  • 250 g white crab meat, picked over
  • 1 tbsp mayonnaise
  • 2 tbsp very finely chopped red onions
  • small bunch chives

For the chilli dressing

  • 1 tbsp sweet chilli sauce
  • 1 clove garlic, roughly chopped
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 3 tbsp sunflower oil

To cook the pancakes

  • 3-4 tbsp vegetable oil
  • 40 coriander leaves

For the herb salad

  • handfuls mint
  • handfuls mizuna leaves
  • 1 tbsp sprig dill


1. For the pancake batter, whisk the flour and coconut milk together. Add the egg and a good pinch of salt and whisk again. Leave to rest whilst preparing the filling and dressing.

2. For the filling, mix the crab with the mayonnaise and red onion and season well with salt and freshly ground black pepper.

3. To make the chilli dressing, mix the chilli sauce with the garlic, lime juice and fish sauce. Add the sunflower oil and whisk to a smooth emulsion.

4. Heat a small frying pan until smoking hot. Whisk the batter briefly, adding a little water if it has thickened. Brush a little oil over the pan and ladle in enough batter to thinly coat the base.

5. Cook for about 20-30 seconds, before scattering a 5 coriander leaves over.

6. Cook for a further 30 seconds and flip over. Repeat with the remaining ingredients to create 8 pancakes, keeping them warm until all the pancakes are cooked.

7. Spoon a little of the crab mixture along the centre of each pancake, add a few chives and roll the pancakes up. Toss the salad leaves in the chilli dressing and serve straight away with the pancakes.

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