Wasabi Pea Pancake with Crab Salad

Looking for the perfect hors d’oeuvre to wow guests at your next dinner party? With this recipe designed by our own Chef Karen O’Connor, we’ve got you covered!


1 cup Peas
1/2 cup Flour
1/4 tsp Baking Powder
2 tsp Butter, melted
2 tsp Wasabi Paste
1/4 cup Milk
1 tsp Salt
1 Egg
1/2 tsp Pepper

Put peas in food processor until they are mashed but not completely puréed. Mix the dry ingredients together and add to the peas. Whisk the egg, milk, butter and wasabi paste together and add to the pea mixture. Heat a frying pan over medium heat until hot then lightly brush with oil. Working in batches, pour a teaspoon of the pancake batter onto pan and cook until bubbles appear and undersides are golden brown. Flip with spatula and cook other side.

Crab Salad:

1/2 lb Lump Crab Meat
1/3 cup Snow Peas, blanched and julienned
1/2 cup Red Pepper, julienned
1 Green Onion, thinly sliced on the diagonal
1/4 cup Mayonnaise
1 tsp Lemon Juice
1/2 tsp Minced Ginger
1 tsp Sesame Oil
Salt and Pepper, to taste


1 tbsp crushed Wasabi Peas
Pea Sprouts

Mix all ingredients together and top each pancake with a large dollop. Garnish with crushed wasabi peas & pea sprout, serve and enjoy!

Bon appétit! Let us know how yours turn out!


Guillaume ClairetWasabi Pea Pancake with Crab Salad