Crab Palacinke
Crab Dip, Spiced Apple Butter, Scallions, Chives
Chef Robbie Tutlewski of Little Donna's | Baltimore, MD
Adapted by StarChefs | January 2026 | Photo: Alexander Zeren
INGREDIENTS
Spiced Apple Butter:
Yield: 1 quart
3 apples, skin-on, chopped
4 Fresno chiles
½ cup orange blossom honey
Kosher salt
Ground black pepper
Crab Dip:
Yield: 3 servings
2 ounces picked crab meat
2 tablespoons farmer’s cheese
1 tablespoon chopped scallions
Aleppo pepper
Ground black pepper
Kosher salt
Crab Palacinke:
Yield: 6 palacinke
⅔ cup whole milk
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 eggs
Kosher salt
Cracked black pepper
Ground nutmeg
Clarified butter
To Assemble and Serve:
Yield: 1 serving
Unsalted butter
Thinly sliced chives
Thinly sliced scallions
Extra virgin olive oil
Maldon salt
METHOD
For the Spiced Apple Butter:
In a saucepan over medium heat, bring apples, chiles, honey, and 1 cup water to a boil. Reduce heat and let simmer 20 minutes, or until apples are fork-tender. Season with salt and pepper. Transfer to a Vitamix Commercial blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Crab Dip:
In a mixing bowl, combine crab, cheese, and scallions. Season with Aleppo pepper, black pepper, and salt. Toss to combine. Transfer to an airtight container and refrigerate.
For the Crab Palacinke:
In a saucepan over medium heat, add milk and unsalted butter. Cook until butter is fully melted. Remove from heat and let sit 2 minutes at room temperature. Place flour in a mixing bowl and set aside. In a separate mixing bowl, whisk eggs. Slowly stream in warm milk mixture then add mixture to bowl with flour. Stir to combine. Season with salt, pepper, and nutmeg. Whisk until mixture slightly thickens. Pass through a fine mesh sieve. Cover and let sit 30 minutes at room temperature. In an 8-inch nonstick skillet over medium flame, heat clarified butter. Add 3 tablespoons prepared batter and tilt pan to evenly coat. Cook until set. Transfer to a sheet tray and let cool. Repeat with remaining batter.
To Assemble and Serve:
Heat broiler to 450°F. In a small saucepan over low heat, warm Spiced Apple Butter. Place 3 Crab Palacinke on a sheet tray. Top each with 1 ounce Crap Dip. Roll into a cigar shape. Top with desired amount unsalted butter. Broil until slightly browned. Let cool slightly. Spoon Spiced Apple Butter onto a serving plate. Top with broiled Crab Palacinke. Garnish with chives and scallions. Finish with drizzle olive oil and sprinkle salt.
