Spring pea and crab pancakes with pea tendril salad

Indulge in the refreshing flavors of spring with our crab pancakes topped with vibrant pea tendril salad. A delectable dish bursting with freshness.

Ingredients:

• 1 cup fresh peas, shelled
• 1/2 cup flour
• 1 tablespoon yellow corn meal
• 1 egg
• 1/2 cup buttermilk
• 1/2 lemon, zest and juice
• 1/2 cup crab meat (or a 6 oz can)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon dill (optional)
• 4 cups pea tendrils or sprouts
• juice of the other 1/2 of lemon
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions:

1. Place fresh shelled peas in a food processor and pulse until the peas are roughly chopped.
2. Mix together flour, cornmeal, baking soda, baking powder, and salt in a bowl. Incorporate buttermilk, lemon zest and juice, egg, and melted butter into the dry ingredients. Stir until fully combined. Gently fold in peas and crab into the mixture in the bowl and stir to mix evenly.
3. Heat a skillet or griddle over medium-high heat. Add a small amount of butter to coat the surface lightly. Test the heat by dropping a small amount of batter onto the pan. If it sizzles right away, the pan is ready.
4. Spoon the batter onto the pan to create pancakes about 3 inches in diameter.
5. Once bubbles form on the pancake's surface, flip them over and cook the other side until golden brown.
6. Transfer the cooked pancakes onto a plate and cover with a kitchen towel. To keep the pancakes warm while finishing the rest, place them in an oven preheated to 90 °C.
7. Continue cooking more pancakes until all the batter is used, yielding approximately 16 pancakes.
8. Combine pea shoots in a bowl and mix with the remaining lemon juice, olive oil, salt, and pepper to your preference.
9. For serving, place 3 to 4 pancakes and around a quarter of the pea shoot salad on each plate.

Summary:

• Calories: 930 kcal
• Fat: 45 g
• Protein: 41 g
• Carbs: 97 g
• Potassium: 1691 mg
• Magnesium: 217 mg