This is an unusual way of serving crab but makes a great change from a crab sandwich or crab with chile flakes, lemon, and linguini. The white crab meat looks pretty and has a lovely sweet flavor, but it’s the brown meat that packs the real punch. I always use a combination of the two, but it is up to you.
MAKES 6 CRÊPES
INGREDIENTS
FOR THE CRÊPE BATTER
- 1 cup all-purpose flour
- Good pinch of salt
- 1 egg, beaten
- 1–1¼ cups milk
OTHER INGREDIENTS
- ½ cup mascarpone cheese
- Pinch of cayenne pepper, or to taste
- ¼ cup chopped chives
- Juice and zest of ¼ lemon, or to taste
- Sea salt and freshly ground black pepper
- 10 ounces cooked white crab meat, or mixed white and brown meat
- Olive oil
- Lemon wedges, to serve (optional)
PREPARATION
- Sift the flour and salt into a mixing bowl. Make a well in the middle and add the egg. Slowly pour in the milk, mixing with the flour as you add. Whisk to form a smooth batter with no lumps, the thickness of heavy cream. Cover and leave to rest for 15 minutes.
- In a separate bowl, mix together the mascarpone, cayenne pepper, half of the chives, and some lemon juice and zest. Add some salt and pepper, then fold in the crab meat. Taste and adjust the seasoning as necessary, adding more lemon juice and/or zest and another pinch of cayenne or salt and pepper, if needed.
- Heat a dash of oil in a small to medium nonstick frying pan and swirl around to cover the bottom. When hot but not smoking, add a small ladleful of the batter, just enough to coat the bottom of the pan, and swirl to spread it out thinly.
- Cook on one side for 1–1½ minutes until golden, then flip the crêpe and repeat on the other side. Transfer to a plate and keep warm while using the remaining batter in the same way.
- To serve, place spoonfuls of the crab mascarpone mixture in the center of the warm crêpes, fold them over it, and garnish with a sprinkling of the remaining chopped chives. Serve with lemon wedges, if using.
