Savory Crab Dutch Baby Pancake
Indulge in the flavors of the sea with this Savory Crab Dutch Baby Pancake! A delightful twist on the traditional Dutch baby, this recipe is packed with tender Dungeness crab meat, sautéed mushrooms, fresh spinach, and a hint of garlic. Baked to perfection, this fluffy pancake creates a beautiful centerpiece for brunch or dinner. Serve it warm, with a sprinkle of Parmesan cheese melting into the golden edges for a touch of umami goodness. Perfectly simple yet impressively delicious, this dish showcases the sweet taste of crab in a comforting and unique format.
N/A
Servings
88
Calories
12
Ingredients
Ingredients
Dungeness crab
1 (cooked and cleaned (about 6 oz of crab meat))
Unsalted butter
4 tablespoons (divided)
Mushrooms
2 large (diced small)
Green onions
2 tablespoons (chopped)
Garlic cloves
2 (minced)
Spinach
1/2 cup (slivered)
Kosher salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Large eggs
2 (whole)
Whole milk
1/2 cup (liquid)
All-purpose flour
1/2 cup (sifted)
Parmesan cheese
1 tablespoon (grated)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a medium skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the diced mushrooms, chopped green onions, and minced garlic. Sauté until the mushrooms are golden brown and the onions are tender, about 4-5 minutes.
3
In a mixing bowl, combine the sautéed mushroom mixture, cooked and cleaned crab meat, and slivered spinach. Season with a pinch of kosher salt and freshly cracked pepper to taste. Set aside.
4
Place the remaining 3 tablespoons of unsalted butter in an 8-inch cast iron skillet. Place the skillet in your preheated oven until the butter is fully melted and slightly bubbling, about 5 minutes.
5
While the butter is melting, blend the eggs in a blender or food processor for about 30 seconds until frothy.
6
Add the whole milk, flour, and another pinch of kosher salt to the blended eggs and blend for an additional 60 seconds until smooth.
7
Carefully remove the hot skillet from the oven. Pour the batter into the skillet over the melted butter, ensuring an even distribution.
8
Gently spoon the crab mixture into the center of the batter, taking care to leave a 3/4-inch border around the edges. Sprinkle the top with Parmesan cheese.
9
Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden brown.
10
Remove from the oven, allow to cool slightly, and serve warm. Enjoy your Savory Crab Dutch Baby Pancake!
Nutrition Information
4.5g
Fat
5.5g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Crab Dutch Baby Pancake?
It is a savory twist on the traditional Dutch baby, featuring Dungeness crab, mushrooms, spinach, and garlic baked into a fluffy, puffed pancake.
What type of crab is best for this recipe?
The recipe specifically calls for 6 ounces of cooked and cleaned Dungeness crab meat.
How many eggs are required for the batter?
You will need 2 large eggs to make the batter for this Dutch baby.
What oven temperature is needed for baking?
Preheat your oven to 425°F (220°C) for the best results.
What kind of skillet should I use?
An 8-inch cast iron skillet is recommended for even heat distribution and a perfect puff.
How much butter is used in the recipe?
A total of 4 tablespoons of unsalted butter is used, divided between sautéing and the skillet.
What vegetables are included in the savory filling?
The filling includes diced mushrooms, chopped green onions, minced garlic, and slivered spinach.
How long does it take to bake?
The pancake takes approximately 20 minutes to bake until it is puffed and golden brown.
Is the crab meat cooked before adding it to the batter?
Yes, you should use crab meat that has already been cooked and cleaned.
What is the calorie count per serving?
Each serving of this savory pancake contains approximately 88 calories.
How do I prepare the batter?
Blend the eggs for 30 seconds until frothy, then add milk, flour, and salt and blend for another 60 seconds.
Can I use salted butter instead of unsalted?
Yes, but you should reduce the amount of extra kosher salt added to the recipe.
What is the purpose of the Parmesan cheese?
The Parmesan cheese is sprinkled on top to provide a touch of umami goodness and a golden crust.
How much milk is used in the batter?
The recipe requires 1/2 cup of whole milk.
Do I need to sauté the mushrooms first?
Yes, sauté the diced mushrooms with green onions and garlic for 4-5 minutes before mixing with the crab.
Why do I need to preheat the skillet?
Preheating the skillet with butter ensures the batter starts cooking immediately, which helps the pancake rise.
How much flour is in the recipe?
The recipe calls for 1/2 cup of sifted all-purpose flour.
Can I use a blender for the batter?
Yes, using a blender or food processor is recommended to make the batter smooth and frothy.
Where should I place the crab mixture on the batter?
Spoon the crab mixture into the center, leaving a 3/4-inch border around the edges to allow the pancake to rise.
What is the fat content of this dish?
There are 4.5 grams of fat per serving.
How much protein does it provide?
Each serving contains 6 grams of protein.
Can I use frozen spinach?
While fresh slivered spinach is recommended, you can use frozen if it is completely thawed and squeezed dry.
Is this recipe good for brunch?
Absolutely, it makes a beautiful and impressive centerpiece for either brunch or dinner.
How many carbohydrates are in a serving?
There are 5.5 grams of carbohydrates per serving.
Should I serve the Dutch baby warm or cold?
It is best served warm, immediately after it has cooled slightly from the oven.
How do I know when the pancake is done?
The pancake is finished when it is puffed up and the edges are a golden brown color.
Can I substitute the Dungeness crab with another type?
Yes, you can use other types of cooked crab meat like King crab or Snow crab if Dungeness is unavailable.
How many cloves of garlic are used?
The recipe uses 2 minced garlic cloves.
What kind of salt should I use?
Kosher salt is recommended for seasoning the filling and the batter.
Is it okay to use a larger skillet?
A larger skillet will result in a thinner, less puffy pancake; stick to 8 inches for the best texture.