Oyster and Crab Scallion Pancakes

A savory pancake with scallions and sauce on a decorative plate.

Ingredients

Serves 2-4

2 cups all-purpose flour, plus a few more tablespoons aside  

1/2 teaspoon garlic powder, optional  

1/2 teaspoon onion powder, optional  

3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary  

1/4 cup benne seed oil OR oil of your choice  

1/4 cup neutral flavored oil  

3 to 4 scallions, thinly sliced  

8 oz cooked crab meat  

16 oysters, fresh or tinned  

DIPPING SAUCE

2 tablespoons low sodium soy sauce  

2 tablespoons rice vinegar  

1 teaspoon benne seed or sesame seed oil  

1/2 teaspoon benne or sesame seeds  

Pinch of sugar  


Instructions

1

In a large mixing bowl, whisk together the flour, salt, garlic powder, and onion powder (if using).

2

Slowly pour in the hot water while stirring with chopsticks or a wooden spoon until the dough starts to come together.

3

Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Add extra flour if it’s too sticky or a tablespoon of water if it’s too dry. Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes at room temperature.

4

While the dough rests, drain the oysters if using tinned ones and chop them into pieces. If using fresh oysters, lightly chop them and pat dry with a paper towel. 

5

In a bowl, gently combine the crab meat, chopped oysters, and sliced scallions. Set aside.  

6

Divide the dough into 4 equal pieces. Lightly flour a surface and roll out one piece of dough into a thin circle, about 8 inches in diameter.  

7

Brush a thin layer of benne seed oil over the dough, then evenly spread a thin portion of the crab and oyster mixture over it. Be careful to not overfill it.  

8

Roll the dough into a log, then coil it into a spiral. Flatten it gently with your palm, then roll it out again into a thin pancake. Repeat with the remaining dough and set aside. Some of the filling may come out of the dough - this is normal.  

9

Heat the neutral flavored oil in a skillet over medium heat.

10

Cook each pancake for about 3–4 minutes on each side, until golden brown and crispy. Press down gently with a spatula to ensure even cooking. Remove from the pan and let rest on a paper towel-lined plate.  

11

In a small bowl, whisk together the soy sauce, rice vinegar, benne or sesame oil, benne or sesame seeds, and a pinch of sugar. Taste and adjust seasoning as needed. Slice the pancakes into wedges and serve hot with the dipping sauce on the side. 


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