You can make pancake out of … pretty much anything. Not to be confused with crab cake, crab pancake has thinner consistency and is more pancake like. Why do I make it this way? Because I don’t like to get my hands dirty and I don’t like spending time shaping my food. I’m bad at making food look nice. Also, I like to put vegetables in everything I make. That way, I don’t have to make another vegetable dish. Less pan less time. 
Ingredients for Crab Pancake:
- 1 lb of Crab Meat
- 1/2 head of Cabbage
- 1 bunch of Green Onion
- 3 Tbsp of Red Boat Fish Sauce
- 6 eggs
- 1/2 cup of Tapioca Starch (optional)
- Oil for frying
This recipe makes about 10 servings.
Directions for Crab Pancake:
- Chop cabbage and green onion (I use food processor so it’s faster).
- Mix everything in a big bowl.
- Spoon the batter onto a hot oiled skillet. I use sesame oil but you can use any oil you have.
- Flip when the bottom turned golden brown.
- Remove from the pan when they’re cooked.
Tips for Crab Pancake:
You can omit the tapioca starch if you’re on a Ketogenic diet, without the tapioca starch the texture will be slightly different. It won’t have that gummy and bouncy texture.