Although fresh is best for these Seafood Pancakes, if it is hard to come by - you can replace these ingredients with canned prawns, crab and oysters.
500g small prawns
125g of fresh crab meat
1/2 cup dry white wine
1 cup water
1 small onion
3 Tablespoons flour
1/2 cup cream
30g butter, extra
2 Tablespoons breadcrumbs
60g cheddar cheese
Shell prawns, remove back vein; reserve prawn shells.
Drain oysters, remove sinews from crab.
Put reserved prawn shells, water, wine and peeled and chopped onion in saucepan, bring to boil, reduce heat.
Simmer uncovered for 5 minutes; drain, reserve stock.
(You will need 1 cup of the prawn stock).
Heat butter in separate saucepan, add flour, stir until combined, remove pan from heat.
Gradually add reserved cup of prawn stock, add cream, stir until combined.
Return pan to heat, stir until sauce boils and thickens.
Reduce heat, simmer, uncovered, 3 minutes.
Remove pan from heat.
Heat extra butter in separate pan, add chopped shallots, saute 1 minute, add seafood, stir until combined.
Add seafood to sauce and spoon filling down centre of pancakes.
Bake in hot oven for 5 minutes.
Serve with a small green salad.
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