1 lb selected, cooked crabmeat
1 recipe warm water dough*
1 bunch scallions, thinly sliced
1/4 cup canola oil
two tablespoons sesame oil
ocean salt
Canola oil
2 cups iceberg lettuce, shredded
1/4 cup red bell pepper, sliced thin
Warm Water Dough
2 cups water
4 cups all-purpose flour
teaspoon kosher salt
Directions
1. To help make the dough, bring water to some boil. Inside a large stainless-steel bowl, combine the flour and salt. Gradually add some boiling water in -cup increments, mixing with chopsticks until a ball is created and also the dough is not hot to deal with. All of the water might not be needed.
2. Knead the dough on the floured work surface until it might be smooth and elastic, 15-20 minutes. Make up the dough right into a ball, give it back towards the bowl, and canopy it having a moist cloth. Permit the dough to relax for one hour.
3. Flour very gently a piece surface. Cut the ball of warm water dough in two. Unveil the very first ball of warm water dough until very thinly (1/8-inch thick) right into a large rectangle.
4. Brush the whole folded-out dough with canola oil after which a tiny bit of sesame oil. Make certain oil coating reaches the perimeters from the dough. Salt liberally. Put the sliced scallions and selected crab around the dough, ensuring to spread them out evenly.
5. Beginning using the lengthy side nearest you, roll the dough jelly-roll fashion to create a tight log. Cut sign in to 3 pieces. Holding each finish, twist the sign in opposite directions four to five occasions (this makes additional pancake layers). Fold the twisted sign in half and form into another ball. Flatten the ball by helping cover their both hands. Don't be concerned when the dough breaks and also the meat is protruding. Repeat using the remaining dough to create 2 more pancakes.
6. Heat a pan over medium heat. Add 2 tbsp . canola oil and swirl to coat the pan. Add pancake, individually, and prepare until brown and crispy on sides, turning once, 4 minutes per side.
7. Cut the pancake in two and divide each into thirds. Serve on the bed shredded iceberg lettuce and garnish with sliced red peppers.