Scallop and Crab Stick Pancakes: A Deliciously Easy Seafood Treat
Scallop and Crab Stick Pancakes: A Deliciously Easy Seafood Treat
Savory Scallop and Crab Stick Pancakes
These pan-fried pancakes are packed with tender scallop meat, flaky imitation crab, and aromatic minced garlic, creating a delightful texture and rich flavor. A perfect simple dish for any meal!
Main Ingredients- 1 cup scallop meat (about 100-120g)
- 140g imitation crab sticks (kani kama), 4 sticks
- 1/4 stalk green onion (about 20g)
- 9 cloves garlic, finely minced (approx. 2 Tbsp)
- 3 large eggs, room temperature
- 3 Tbsp tempura flour (or all-purpose flour, approx. 30g)
- Cooking oil, as needed
Seasoning- 1 Tbsp tuna extract (or soy sauce)
- 1 Tbsp cooking sake (or mirin)
- 1 Tbsp tuna extract (or soy sauce)
- 1 Tbsp cooking sake (or mirin)
Cooking Instructions
Step 1
First, gently rinse the scallop meat under cold running water until the water runs clear. Drain them thoroughly in a colander; this helps ensure the pancakes turn out crispier.
Step 2
Shred the imitation crab sticks into fine pieces or cut them into bite-sized bits. Finely chop the green onion and mince the garlic. Chopping the ingredients finely will help them blend well into the batter.
Step 3
In a bowl, crack the 3 eggs and whisk them lightly with a fork or whisk until well combined. Whisking the eggs thoroughly prevents clumps in the batter and ensures a smooth consistency.
Step 4
To the whisked eggs, add the shredded imitation crab, chopped green onion, and minced garlic. Stir in the tempura flour, tuna extract, and cooking sake. Mix everything together evenly until well combined. The batter should be thick enough for the ingredients to hold together, not too runny. (If the batter seems too stiff, add a little more egg. If it’s too thin, add a bit more tempura flour to reach the desired consistency.)
Step 5
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the batter into the pan, shaping them into small, flat circles. Avoid making the pancakes too thick, as they might not cook through evenly. Cook until the bottom side is golden brown and starting to crisp up before attempting to flip.
Step 6
Once the edges are golden and the surface looks slightly set, carefully flip the pancakes. Cook the other side until it’s also golden brown and crispy. Both sides should have an appealing golden color when they are fully cooked.
Step 7
Arrange the finished scallop and crab stick pancakes on a serving plate. They are best enjoyed warm. You can also serve them with a dipping sauce made from soy sauce, vinegar, a little water, and chili flakes, if desired.
