Corn and Crab Okonomiyaki

For the sauce

¼ cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon low-sodium soy sauce

For the pancakes

1 cup whole-wheat flour

¾ cup water

1 teaspoon low-sodium soy sauce

1 teaspoon toasted sesame oil

¼ teaspoon kosher salt

8 ounces lump crabmeat, picked over to remove any cartilage

3 cups shredded napa cabbage

4 large scallions, thinly sliced; dark green slices reserved for optional garnish

¾ cup corn kernels (from 1 ear corn)

4 large eggs, lightly beaten

3 tablespoons canola oil

For the sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl, until well incorporated.

For the pancakes: Whisk together the flour, water, soy sauce, toasted sesame oil and salt in a mixing bowl until smooth, then add the crab, cabbage, scallions, corn and eggs, stirring with a spatula until well blended.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Ladle four ½-cup portions of the batter into the skillet and press each one down gently with a spatula. Cook for about 5 minutes, until golden brown on the bottom, then turn them over. Add ½ tablespoon of oil to the pan and cook the second sides for about 5 minutes, or until golden brown and cooked through.

If desired, transfer the cooked pancakes to a baking sheet in a 300-degree oven to keep warm as you use the remaining batter, adding oil as before, as needed.

Spread ½ tablespoon of the sauce over each pancake, sprinkle with reserved scallion greens, if using, and serve warm.

Serves 4

Nutrition | Per serving: 380 calories, 23 g protein, 36 g carbohydrates, 18 g fat, 3 g saturated fat, 230 mg cholesterol, 570 mg sodium, 5 g dietary fiber, 7 g sugar

From nutritionist and cookbook author Ellie Krieger