Crab pancakes recipe
 These pancakes are made with chickpea flour and topped with a tasty crab mix and zesty mayo. 120g/4½oz gram flour2 tsp olive oilpinch saltvegetable oil, for frying 120g/4½oz gram flour 2 tsp olive oil pinch salt vegetable oil, for frying 100g/3½oz white crab meat, picked200g/7oz finely chopped fresh root ginger, blanched 3 times2 spring onions, finely slicedbunch coriander, finely shredded, few leaves reserved to garnish10g red chillies, finely diced10g green chillies, finely diced100ml/3½fl oz fresh lemon juicesalt and freshly ground black pepper1 Little Gem lettuce leaf, cut in quarters, to garnish 100g/3½oz white crab meat, picked 200g/7oz finely chopped fresh root ginger, blanched 3 times 2 spring onions, finely sliced bunch coriander, finely shredded, few leaves reserved to garnish 10g red chillies, finely diced 10g green chillies, finely diced 100ml/3½fl oz fresh lemon juice salt and freshly ground black pepper 1 Little Gem lettuce leaf, cut in quarters, to garnish 250g/9oz brown crab meat, picked25g/1oz free-range egg yolk15g/½oz Dijon mustard250g/9oz mayonnaise25ml/1fl oz lemon juicesalt 250g/9oz brown crab meat, picked 25g/1oz free-range egg yolk 15g/½oz Dijon mustard 250g/9oz mayonnaise 25ml/1fl oz lemon juice salt Method To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper.To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper. To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day.