Herby Crab Pancakes

Crab Pancakes Recipe

A delightful combination of Chef Adam's 'Herby Pancakes' with the truly sensational Cornish crab filling - it is a match made in culinary heaven.

  • Dish Type: Main (with sides)
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 8 mins
  • Difficulty: Easy
  • Cuisine type: British



  • Eggs x 3
  • Flour 140g
  • Milk 180g
  • Salt and pepper
  • Dill ½ tsp
  • Red amaranth ½ tsp (not essential, just pretty)

Crab filling

  • Lobster bisque - 250ml
  • Unsalted butter - 15g
  • Plain flour - 15g
  • Brown crab meat – 50g
  • White crab meat – 150g
  • Roasted red pepper – 1, peeled, de-seeded and finely diced
  • Tomato – 1, de-seeded and finely diced
  • Spring onion – 1, finely sliced
  • Salt and freshly ground pepper



  1. Combine in a bowl, eggs, flour and milk and beat well with a whisk.
  2. Add seasoning and chopped herbs. 3.Heat pancake pan or griddle and cook pancakes, turning mid-cook, making sure cooked thoroughly. 4.Place onto a plate or tray and allow to cool at ambient temperature.


  1. Place saucepan on a medium heat and combine butter and flour to make a roux.
  2. Gradually add lobster bisque to make a thickened sauce. 3.Add brown crab meat and mix well to make sure all lumps are worked out
  3. Remove from heat and add the white crab meat, finely diced pepper and tomato and the finely sliced spring onion.
  4. Place about 100g spoonful of crab filling into each pancake, roll up, place on a baking tray and bake for approx.. 5 – 8 minutes at 180 C until hot in the centre.


If you need brown or white crab meat, or lobster bisque, you can get it delivered directly to your door, through our online shop.

Nutrition per serving

Energy 1092kcal | Fat 48.8g | Saturates 28.2g Carbs 135.4g | Sugars 10.9g | Protein 49.7g | Salt 0.83g