Crispy Stuffed Crab Pancakes

Pancakes: In heatproof bowl, whisk together flour and salt. Using a fork, slowly whisk in boiling water until water has been absorbed. Transfer to work surface and knead until smooth. Cover dough with plastic wrap and let rest for 20 minutes.

Divide dough into 4 equal portions. Cover each with plastic wrap. Lightly oil work surface with vegetable oil (this will help prevent dough from sticking).

Roll out 1 dough portion to a rectangle about 1/8-inch thick. Brush with 1/2 tsp sesame oil, sprinkle with one-quarter of the Crab Classic and 2 tbsp scallions. Starting at the long edge, roll dough into a rope shape. Roll the rope into a coil shape and tuck edges in underneath. Press dough to flatten slightly to even thickness and set aside. Repeat with remaining dough portions, remaining sesame oil, remaining Crab Classic and remaining scallions.

Lightly oil work surface. Roll each dough coil into a circle about 7 inches in diameter.

Into medium cast-iron or heavy-bottomed skillet set over medium-high heat, pour in enough oil to reach 1/4 inch up sides of skillet. Heat oil until shimmering. Carefully add 1 pancake to hot oil. Cook, turning once, for 4 to 6 minutes or until evenly golden brown. Transfer to paper towel–lined plate to drain. Repeat with remaining pancakes, adding more oil as necessary.

Dip: In small bowl, whisk together soy sauce, vinegar, scallion, hot sauce and sugar. Cut pancakes into wedges and serve with sauce for dipping.

*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.