Parsnip Pancakes with Crab and Salsa Verde
This twist on blini and caviar had us greedily clawing for more. It’s the perfect bite for the season: savoury little pancakes, laced with the surprising sweetness of parsnip and topped with chunks of meaty crab, tart sour cream and fresh herbs.
Ingredients
- 1/4 cup (10 g) chopped fresh basil
- 1/4 cup (10 g) chopped cilantro
- 1/4 cup (10 g) chopped flat-leaf parsley
- 1/4 cup (60 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 cup (150 g) unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/4 tsp salt
- 3/4 cup (180 ml) milk
- 2 eggs
- 1 cup (150 g) peeled and grated potato
- 1/2 cup (50 g) peeled and grated parsnip
- 3/4 cup (180 ml) sour cream
- 2 cups (400 g) fresh crabmeat, or frozen and thawed
- Lemon wedges (optional)
Instructions
- In a bowl, combine all the ingredients and season with salt and pepper. Set aside.
This twist on blini and caviar had us greedily clawing for more. It’s the perfect bite for the season: savoury little pancakes, laced with the surprising sweetness of parsnip and topped with chunks of meaty crab, tart sour cream and fresh herbs.