Local Rock Crab Okonomiyaki

Posted on March 12, 2026 by Local Fish

This traditional Osaka-style savory pancake is often made with seafood and pork. In this version, we feature locally caught rock crab. Topped with a savory sauce and umami-rich bonito flakes, it can make a satisfying meal that works just as well for a weeknight dinner as it does for casual entertaining.

Serves 4–6 as an appetizer

Ingredients

  • 2–3 whole rock crabs
  • 2 cups finely sliced green cabbage
  • 2 scallions, thinly sliced
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup cold dashi (or water)
  • 1–3 eggs, as needed
  • Neutral oil, for cooking
  • Okonomiyaki sauce or Tonkatsu sauce
  • Kewpie mayonnaise
  • Bonito flakes
  • Furikake or Shichimi togarashi (optional)

Method

  1. Steam rock crabs until just cooked. Cool slightly, then pick the leg and claw meat.
  2. In a large bowl, combine cabbage and scallions (reserving a few scallions for finishing). Add flour, baking powder, and salt. Stir in dashi and 1–3 eggs to form a thick, pancake-like batter. Rest 5 minutes.
  3. Heat a thin layer of oil in a skillet over medium-high. Spoon batter into the pan and cook until the bottoms are golden. Top with crab, flip, and press gently with a spatula.
  4. Brush with okonomiyaki or tonkatsu sauce, flipping occasionally, until cooked through.
  5. Transfer to a plate and finish with Kewpie mayo, bonito flakes, extra scallions, and furikake or togarashi. Serve immediately. 

NOTE: You can add another dollop of fresh crab meat on top of the finished pancake to make it super extra. 

Local Rock Crab Okonomiyaki