Recipes  

Parsnip Pancakes with Crab and Salsa Verde

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 6
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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

Salsa Verde

Pancakes

Topping

Preparation

Salsa Verde

  1. In a bowl, combine all the ingredients and season with salt and pepper. Set aside.

Pancakes

  1. In another bowl, combine the flour, baking powder, sugar and salt.
  2. In a third bowl, whisk together the milk and eggs. Stir in the potato, parsnip and dry ingredients.
  3. In a large, lightly buttered non-stick skillet over medium heat, cook a few pancakes at a time, using 2 tbsp (30 ml) of batter for each pancake. Slightly spread the batter and gently flip when the edges are golden brown and bubbles have formed on the surface. Cook until golden brown and cooked through.

Topping

  1. Top the pancakes with sour cream, salsa verde and crabmeat. Serve with lemon wedges, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.