Creamy crab parcels

Antonio Carluccio serves a crab mayonnaise pancake on a bed of rich spinach and broccoli
By Antonio Carluccio
Creamy crab parcels
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 1 medium-sized crab, cooked, or 300-350g white crabmeat
  • 150 g fresh mayonnaise
  • 1 tsp brandy
  • 2 tbsp lemon juice
  • 250 g broccoli
  • 500 g baby spinach
  • 1 tbsp fresh cream
  • pinch nutmeg

For the pancakes

  • 50 g flour
  • 1 large egg
  • 150 ml milk
  • 1 tbsp olive oil

For the decoration

  • 4 strands spaghetti, cooked
  • 1 tbsp parsley, chopped
  • 1 lemon, cut into wedges


1. Remove all the meat from the crab and combine the brown and white flesh in a bowl. Add the mayonnaise, brandy, salt and pepper and mix well, putting in lemon juice to taste.
2. Fill a medium-sized saucepan with cold water and bring to the boil. Put in the broccoli florets and cook for 8 minutes, placing the spinach in for the last 3 minutes. Drain well and add the cream, salt and pepper and nutmeg. Mix with a hand blender until smooth.
3. For the pancakes: combine the flour and egg, then add the milk and season with salt and pepper. Blend until it forms a thin batter. Heat a quarter of the olive oil in a frying pan and pour in a quarter of the batter to form a thin (20cm diameter) pancake. Fry for 1-2 minutes using a spatula to lift the sides as it cooks to check it does not stick. Flip the pancake and fry for a further minute. Lift gently on to a plate and repeat three times with the rest of the batter. Leave the pancakes to cool.
4. Place a quarter of the crab mixture in the centre of each pancake and carefully wrap into a parcel.
5. For the decoration: use the spaghetti as a string and tie into a bow.
6. Spread the spinach sauce on four plates. Place the crab parcels on top, sprinkle over the parsley and serve with a lemon wedge on the side.

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