Eggless Spinach Pancake
A budget-friendly twist on the lobster roll, made with imitation crab or white fish, creamy mayo, fresh herbs, and crunchy celery, served in a buttery toasted roll for a satisfying coastal-style treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 rolls
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 12 oz imitation crab meat or cooked white fish (cod, haddock, or pollock), flaked
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 1/4 cup celery, finely diced
- 2 tbsp fresh parsley or chives, chopped
- Salt and pepper to taste
- 4 hot dog buns or split-top rolls
- 2 tbsp butter (for toasting rolls)
Instructions
Flake the imitation crab or cooked white fish into bite-sized pieces.
- In a bowl, mix seafood with mayonnaise, lemon juice, celery, parsley or chives, salt, and pepper until well combined.
- Lightly butter the insides of the rolls.
- Toast rolls in a skillet over medium heat until golden brown.
- Fill each roll generously with the seafood mixture.
- Serve immediately with lemon wedges, if desired.
Notes
- Drain any excess liquid from fish to prevent a watery filling.
- Filling can be made up to 1 day ahead and stored chilled.
- Not suitable for freezing due to mayonnaise separation.
- Split-top rolls or brioche buns give the best texture and presentation.
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Find it online: https://thefamilycooking.com/eggless-spinach-pancake/
