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Spicy crab salad crepes Recipe
Light and airy
Serves 4
4 spring onions, chopped
12 oz (350g) crabmeat
1 dash tabasco sauce
4 Tbsp low-fat plain yogurt
2 tsp light soy sauce
3 large egg whites, lightly beaten
4 Tbsp cornstarch
8 tsp vegetable stock or water
1 pinch salt
1 tsp vegetable oil
Few bok choy leaves, shredded
1 large red pepper, deseeded and cut into thin strips
Smoked paprika to dust (optional)
In a bowl, gently mix together the chopped spring onions, crabmeat, tabasco sauce, yogurt and soy sauce. Cover and chill until required.
Put the egg whites and cornstarch in a batter bowl and stir in the stock or water, mixing well to form a smooth paste. Season lightly. Brush a non-stick crepe pan -- 6in (15cm) base diameter -- with a little oil and heat until hot. Pour in a quarter of the batter, tilting the pan to cover the base. Cook over low-to-moderate heat for a few seconds until just set. Flip the crepe over and cook for a few more seconds, taking care not to brown the crepe. Drain on paper towel, layer with baking parchment and keep warm while you make the remaining three crepes. Stir the batter each time it is used.
Lay the crepes on warm plates and fill with the bok choy, pepper and crab salad. Fold the crepes over the filling and serve dusted with paprika if using.
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