Crabs on pancakes

Ingredients for 4 servings:

• 100 g corn, ground
• 50 g amaranth, ground
• 50 g brown rice, ground
• 1 pinch of salt
• 1 pinch(s) of sugar
• Nutmeg, freshly grated
• 3 grains of pepper, ground
• 1 tsp herbal salt
• 125 ml milk
• 3 eggs
• 250 ml mineral water, carbonated + optional 100 ml
• Olive oil, for frying
• 250 g crayfish (crayfish meat)
• 2 tbsp butter
• ½ cup pineapple, diced
• 2 tbsp coconut, grated
• 5 cm Tomato paste, ad Tube
• Water
• ½ tsp curry, without salt
• herbal salt
• 4 tbsp cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Mix together ingredients from corn to 250 ml carbonated mineral water, let stand for 30 minutes, adding more water if necessary. Fry the first pancakes in oil, then the next without fat, as the pans will then be hot enough. Keep warm. Add the crab meat to the melted butter, then shortly thereafter add the pineapple, coconut, and tomato paste dissolved in a little water. Let simmer for a while, then season to taste with curry and herb salt. When the crab meat has absorbed all the moisture, quickly stir in the cream and serve on a pancake. This will make approximately 8 20 cm pancakes + 4 portions with crab.