Parsnip Pancakes with Crab and Salsa Verde | RICARDO

Ingredients

• 1/4 cup (10 g) chopped fresh basil
• 1/4 cup (10 g) chopped cilantro
• 1/4 cup (10 g) chopped flat-leaf parsley
• 1/4 cup (60 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 cup (150 g) unbleached all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1/4 tsp salt
• 3/4 cup (180 ml) milk
• 2 eggs
• 1 cup (150 g) peeled and grated potato
• 1/2 cup (50 g) peeled and grated parsnip
• 3/4 cup (180 ml) sour cream
• 2 cups (400 g) fresh crabmeat, or frozen and thawed
• Lemon wedges (optional)