Blanch frozen peas in boiling water for 1-2 minutes. Shock in ice water. Drain and puree in a food processor until smooth.

Add egg, egg yolk, and cream. Blend until fully combined and light green in color.

Place butter in a skillet and brown. Do not burn. As soon as it stops making a sizzling sound you want to take it off the burner.

Transfer mixture to a bowl and whisk in flour, browned butter, salt and pepper.

Let batter rest while you prepare the toppings.

Mix red onion, 1 tsp lemon juice, and sour cream. Season with salt and pepper.

In a separate bowl combine crab meat, 3 Tbsp of red onion and sour cream mixture, sugar snap peas, 1 Tbsp lemon juice, 1 Tbsp olive oil and the parsley.

3

heat a griddle or nonstick skillet over medium heat. Grease with 1 tsp butter.

Scoop small rounds ( about 2 Tbsp) of batter onto the pan. Cook until edges are browned and pancakes are set - about 4 minutes. Flip and cook and additional 3 minutes.

Transfer to a warm plate and continue with remaining batter. ( makes about 18 pancakes)

4

Arrange warm pea pancakes on individual plates. 3 each is ideal. Top each with a small spoonful of crab mixtures. Dollop with red onion creme fraiche. Garnish with fresh arugula or watercress; a drizzle of olive oil and a squeeze of lemon.