Ingredients

• 150g raw or cooked Spanner Crab (or blue swimmer crab meat)<
/li>
• 150g sweet potato grated
• 100g zucchini grated
• 100g wombok (chinese cabbage) thinly sliced
• 2 spring onion stems thinly sliced
• ½ lemon juiced
• 1 egg
• ¼ cup water
• ½ cup flour
• 50g crème fraiche (or sour cream)
• 100g butter
• Salt & Peper

Garnish

• 100g mizuna leaf
• 100g crème fraiche
• 50ml olive oil
• ½ lemon juiced
• 1 finger lime
• 100g smoked salmon caviar
• Salt & Peper

Instructions

FOR THE PANCAKES

Put sweet potato into a large bowl, lightly salt and mix throughly. Add zucchini and wombok to sweet potato and mix together throughly. Add spring onion and a crack of black pepper to the mixture, then add crab meat and lemon juice to mix.

Whisk egg and Creme fraiche until smooth. Then whisk water into egg mixture until smooth. Add flour to egg mix and whisk together to make a smooth batter.

Stir crab and sweet potato mix together with egg mix. Turn pan on a medium heat. Add a tablespoon of butter heat until lightly foaming. Put 1 cup of mixture into the pan and spread out evenly to cook. Cook each side for 4 to 6 minutes on a low-medium heat heat until crispy and golden.

GARNISH

Mix juice of lemon, olive oil and finger lime. Salt and pepper to taste. Lightly spread Crème fraiche over pancakes. Cover with mizuna leaf. Dress mizuna leaves with olive oil dressing. Spoon smoked salmon caviar onto pancakes. Enjoy!