Wasabi Crab on Green Onion Pancakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Courtesy of Sandra Lee on foodnetwork.tv. Saw her prepare these and they looked very interesting and different, needless to say very tasty. It was on her episode Asian Hot & Spicy . Chilling time is an hour. Ingredients:
2 (6 ounce) cans lump crabmeat, drained |
4 tablespoons wasabi mayonnaise |
1/2 teaspoon lemon juice |
1/2 teaspoon low sodium soy sauce |
1 teaspoon finely chopped chives |
4 flour tortillas |
1 large egg, lighly beaten |
2 tablespoons green onions, thinly sliced |
2 tablespoons chopped chives, garnish |
2 tablespoons prepared wasabi, garnish (optional) |
Directions:
1. Crabmeat:.
2. In medium bowl combine all ingredients for crabmeat mixture.
3. Cover with plastic wrap and refrigerate for 1 hour.
4. Pancakes:.
5. Using a pastry brush, lightly coat 1 side of each tortilla, with beaten egg.
6. Sprinkle each of 2 tortillas, egg sides up, with 1 tablespoon sliced green onions.
7. Take remaining 2 tortillas egg sides facing down and place on top of onion sprinkled tortillas.
8. Press firmly together.
9. With a 2 round cutter (or empty tomato paste can with top and bottom removed) carefully cut 8-10 rounds from each tortilla sandwich.
10. Place green onion pancakes in a dry nonstick skillet over medium heat.
11. Toast pancake until golden brown on each side.
12. Remove to a plate and set aside.
13. To serve, spoon a small amount of crab mixture on top of each pancake.
14. Garnish with chives &/or a very, very, small amount of prepared wasabi.
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