Parsnip Pancakes served with Crab Salad and Salsa Verde

Ingredients

• ¼ cup (60 ml) basil leaves
• ¼ cup (60 ml) cilantro leaves
• ¼ cup (60 ml) flat leaf parsley leaves
• 1 green onion, trimmed and roughly chopped
• ¼ cup (60 ml) extra-virgin olive oil
• 1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
• salt and pepper, to taste
• 2 tbsp (30 ml) sour cream
• 2 tbsp (30 ml) mayonnaise
• ½ tsp (2.5 ml) Dijon mustard
• ½ lb (227 g) cooked crab claw meat
• 1 stalk celery, finely diced
• ½ medium red pepper, diced
• 4 tsp (20 ml) finely chopped chives
• ¾ cup (175 ml) whole milk
• 2 large eggs
• 1 cup (250 ml) all-purpose flour
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml) granulated sugar
• ¼ tsp (1 ml) each salt and pepper
• 1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
• 1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
• 1 cup (250 ml) baby greens
• 1 avocado, sliced