Crab stuffed pancakes

A delightful appetizer that could easily become an entree


depends on you


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

Nutritional information

No nutrition information available


In a glass mixing bowl, combine the cream cheese, minced pimento, and minced sweet onion. Mix well. Add crabmeat 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 ⅛ cup of batter. When bubbles appear, take off and set on a plate. NOTE: Do not over lap. Place 1 teaspoon 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!