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Crab and Shiitake Rolled Egg Pancake

2 slices · 4.1 g net carbs

4.1g Net carbs 19.6g Fat 30.7g Protein 325.4 kcal
Crab and Shiitake Rolled Egg Pancake

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 slices  ·  prep 12 min  ·  cook 10 min  ·  total 22 min  ·  difficulty medium

Pan-rolled layered egg uses whisked egg, fish stock and soy sauce and folds in crab and shiitake mushrooms. Thin layers are cooked on medium-low heat and rolled repeatedly so each fold traps crab, sliced green onion and a little sesame oil. Briefly sautéing the shiitake in sesame oil concentrates umami without adding sugar. The finished roll is sliced to reveal delicate layered ridges and a tender, slightly glossy interior.

Ingredients

  • eggEgg, Whole, raw
    6 each
  • fish stockSoup, Stock, fish, home-prepared
    90 g
  • crab
    100 g
  • shiitake mushroomsMushrooms, Shiitake
    80 g
  • green onionOnions, Green, raw
    20 g
  • baby spinachSpinach, Baby
    40 g
  • soy sauce
    8 ml
  • sesame oil
    8 ml
  • saltSalt, Table
    2 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 8-inch nonstick skillet
  • silicone spatula
  • fine-mesh sieve

Method

  1. Thinly slice shiitake mushrooms and finely slice green onion; separate baby spinach into small handfuls and pick crab into bite-sized pieces if necessary (about 100 g total).
  2. Heat 5 ml sesame oil in an 8-inch nonstick skillet over medium-low heat (about 275°F / 135°C). Add shiitake and sauté 3 to 4 minutes until softened and just beginning to brown, then add crab and cook 1 minute until warmed through; remove filling to a plate and wipe the pan clean.
  3. In a mixing bowl gently whisk 6 eggs with 90 g fish stock, 8 ml soy sauce, 3 ml sesame oil, 2 g salt and 1 g black pepper until combined but not foamy. Strain the mixture through a fine-mesh sieve into a second bowl to remove bubbles for smoother layers.
  4. Lightly oil the skillet with a thin film of oil and warm to medium-low (about 275°F / 135°C). Pour a thin layer of the egg mixture (roughly one-quarter of the total) into the pan and tilt to cover the surface; cook 30 to 45 seconds until the surface is mostly set but still slightly tacky.
  5. Scatter a portion of the cooked shiitake, crab, a few spinach leaves and some sliced green onion over the set egg layer, then use a silicone spatula to carefully roll the layer toward the far side of the pan and push the roll back to the near side.
  6. Brush the exposed pan with a little oil if needed, pour another thin layer of egg mixture so it runs under the rolled portion, cook 30 to 45 seconds, then add more filling and roll again. Repeat two more times until all egg mixture is used and a multilayer roll has formed, total pan time about 8 to 10 minutes.
  7. Remove the roll to a cutting board and let rest 1 to 2 minutes, then slice into even slices with a wet knife to preserve a clean edge. Serve warm, garnished with the remaining sliced green onion and a few drops of sesame oil if desired.
Thinly slice shiitake mushrooms and finely slice green onion; separate baby spinach into small handfuls and pick crab into bite-sized pieces if necessary (about 100 g total).

Tips

Pro tip

  • Keep the heat low so layers set without browning; a gentle steady heat preserves a tender texture.
  • Strain the egg-stock mixture if bubbles form during whisking to get a smooth surface and even layers.
  • If fish stock is not available, chicken stock works and yields a milder, slightly richer base flavor.

Frequently asked questions

Can I use chicken stock instead of fish stock?
Yes. Use chicken stock in the same gram amount; it produces a milder, richer backbone so the dish reads less briny and more neutral, which highlights the crab meat differently.
What can I use instead of crab?
Shrimp can replace crab in the same gram amount. Shrimp gives firmer, chewier bites and browns slightly when sautéed, while crab stays softer and blends into the layers.
Why does the roll fall apart when I slice it?
If the roll is under-set or over-rolled while very wet it can break; cook each thin layer until it is just set but still slightly tacky before rolling and let the finished roll rest 1 to 2 minutes so layers bond.
Why are the layers browned or dry?
Browning means the pan is too hot. Lower to medium-low and reduce the time each layer spends in the pan; a lower temperature keeps layers tender and glossy.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per slice

Primary macros

4.1g Net carbs 7% 36% 56%
Net carbs Fat Protein
4.1 gNet carbs
30.7 gProtein
19.6 gFat
2.4 gFiber
325.4Calories

324.5 g per slice

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.