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Crab stuffed pancakes

A delightful appetizer that could easily become an entree"

Ingredients

1 16 oz.can of lump crab meat drained.
3 8 oz. pkgs. cream cheese room temperature.
2 oz. minced pimento
1 lg. sweet onion minced
2 cups self rising flour.
¼ cup sugar
2 tbsp baking powder
Enough water to make a thin pancake batter
Oil for frying


Instructions

In a glass mixing bowl, combine the cream cheese, minced pimento, and minced sweet onion. Mix well. Add crab meat and gently fold till mixed well. Place in refrigerator till you are ready for it.
In mixing bowl combine dry ingredients. Add enough water to make a thin pancake batter.
On a hot griddle pour 1/8 cup of batter. When bubbles appear, take off and set on a plate. NOTE: Do not over lap.
Place 1 tsp of crab mixture on pancake and fold being sure to seal the edges together. If needed, you can put a little of the pancake mixture on the edges to help seal them.
Place in hot oil and cook till golden brown. Drain on paper towel and serve warm. ENJOY!

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Servings

depends on you

Nutritional Information
Per Serving

no nutrition information available