
Autumnal Crab Cornmeal Pancakes
Category
Brunch
Prep
25 minutes
Cook
15 minutes
Style
American
Technique
Mixing
Diet Friendly
Pescatarian
Daily Recipe: October 06, 2025
A twist on an iconic American favorite, this breakfast delivers delicious flavors. Today, crab is the star of the show β fresh, buttery and delightful in our sweet, plump cornmeal hotcakes.
Ingredients (for 4)
- Crab - 2 cups - picked over for shells
- Cornmeal - 1 cup
- Whole wheat flour - 1/2 cup
- Baking powder - 1 tsp
- Sugar - 2 tbsp
- Salt - 1 tsp
- Milk - 1 cup
- Eggs - 2 separate - lightly beaten
- Unsalted butter - 2 tbsp - melted
- Cream cheese - 4 tbsp
- Chives - 2 tbsp - finely chopped
- Apple - 1 - thinly sliced
- Lemon - juice of half
- Carrot - 1 small - grated
- Cabbage - 1/2 cup - finely shredded
- White wine vinegar - 1 tbsp
- Olive oil - 2 tbsp
Preparation
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Step 1 - π½π₯£π₯In a large bowl, whisk together cornmeal, whole wheat flour, baking powder, sugar, and salt.
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Step 2 - π₯π₯π¦Make a well in the center of the dry ingredients. Pour in milk, eggs, and melted butter. Gradually combine these with the dry ingredients. Fold in the crab meat. Let the batter sit for 15 minutes.
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Step 3 - ππ₯πIn a separate bowl, mix thinly sliced apple, lemon juice, grated carrot, finely shredded cabbage, and white wine vinegar. Set this aside for later.
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Step 4 - π³π₯π₯Heat a non-stick pan over medium heat. Scoop about 1/4 cup of the batter into the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side.
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Step 5 - π½οΈπ₯πServe the warm pancakes with a dollop of cream cheese and a sprinkle of chives on top. Don't forget the refreshing side of apple slaw!
Additional
Serving fresh seafood for breakfast isnβt that common, making this dish a delightful surprise. The sweet-savory balance of these pancakes, with the touch of the sea, is accompanied perfectly with the tangy and bright apple slaw. If you wish, you can substitute crab with other ingredients like shrimp or chicken.