Crab Souffle Pancakes
Submitted by LittleRed
Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.
YIELD
4 servingsPREP
25 minCOOK
5 minREADY
30 minNot quite a pancake, not quite a souffle, and somehow better than both.
These airy little beauties start with a pound of chopped crab mixed into cottage cheese, fresh dill, chives, and egg yolks. Whipped egg whites folded in at the end give them that cloud-like lift that puffs up on the griddle. Golden and crispy on the outside, soft and tender within.
They’re a showstopper brunch dish or a refined weeknight dinner when you want something special without a mountain of prep.
Kitchen Tips
- Patience is everything here. Don’t flip until the bottom is fully set and golden, or they’ll fall apart on you. Give them a full 2 to 3 minutes per side.
- Use a wide, thin spatula for flipping. These are delicate little things and a clunky spatula will crush them.
- Beat the egg whites to soft peaks only. Stiff peaks make them harder to fold in evenly and can leave streaks of white in the batter.
- Serve them straight off the griddle. Like any souffle, they start to deflate the moment they cool.
Ingredients
Directions
Chop the crabmeat coarsely, and mix with the chives, dill, salt and pepper, cayenne, cottage cheese, flour and egg yolks.
Beat the egg whites to a soft peak and fold into the crab mixture.
Grease a large skillet or griddle liberally with butter and heat until the butter bubbles.
Form each pancake from 3 tablespoons of batter.
cook one side for 2 to 3 minutes until bottom is browned and set.
Flip with a wide spatula carefully.
Do not try to flip to soon or the pancakes will fall apart.
Cook on the other side for another 2 to 3 minutes until pancakes are set.
Transfer a warm platter and continue cooking until all of the batte has been used up.
Makes four servings.
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