Wasabi Crab on Green Onion Pancakes
Crispy yet tender, these Green Onion Pancakes topped with creamy Wasabi Crab are an irresistible fusion of bold flavors and delicate textures. Perfect for an appetizer or a light main course, this recipe combines savory pancakes layered with sesame oil and flecks of vibrant green onions, cooked to golden perfection. The topping features succulent lump crab meat folded into a luscious mixture of mayonnaise, zesty wasabi paste, tangy lemon juice, and umami-rich soy sauce. Garnished with fresh cilantro and sesame seeds, these pancakes deliver a stunning presentation and a delightful mix of crunch and creaminess in every bite. Easy to make and packed with flavor, this Asian-inspired dish is a crowd-pleasing standout for your next dinner party or casual family meal.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Water
- 1 teaspoon Salt
- 3 tablespoons Sesame oil
- 1 cup Green onions (finely chopped)
- 4 tablespoons Vegetable oil
- 1.5 cups Cooked crab meat (lump or claw, shredded)
- 0.25 cup Mayonnaise
- 1 teaspoon Wasabi paste
- 1 teaspoon Soy sauce
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh cilantro (optional, chopped for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a large bowl, combine the all-purpose flour and salt.
Gradually add water to the flour mixture, stirring with a wooden spoon or your hands until it forms a smooth dough. Knead for 5 minutes until elastic.
Cover the dough with a damp towel and let it rest for 20 minutes.
Meanwhile, in a small bowl, whisk together mayonnaise, wasabi paste, soy sauce, and lemon juice. Fold in the cooked crab meat and mix well. Cover and refrigerate until ready to serve.
Once the dough has rested, divide it into four equal portions. Roll each portion into a ball.
On a lightly floured surface, roll one ball of dough into a thin circle (about 8 inches in diameter). Lightly brush sesame oil onto the dough’s surface and sprinkle with 1/4 cup of chopped green onions.
Roll the dough tightly into a log and then coil the log into a spiral shape. Flatten the spiral gently with your palm and roll it out again to form a thin pancake. Repeat this process for the remaining dough.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook each pancake for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and slice each pancake into wedges.
To assemble, top each pancake wedge with a spoonful of the crab mixture.
Garnish with fresh cilantro, sesame seeds, or additional green onions as desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 51.3 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 6713 mg | 292% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 4.9 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
