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.

This recipe currently has 0 comments. Add your own comment in the right hand menu.