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Spring onion blinis with crab and chilli recipe

Spring onion blinis with crab and chilli

This impressive starter of crab and chilli topped blinis will make your Sunday meal super-special.

See method
  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 188 calories / serving

    Ingredients

    • 3 tbsp sunflower oil
    • 100g (3 1/2oz) fresh or tinned white crab meat
    • 1 tbsp mayonnaise
    • 1 lime, zested and juiced, plus extra wedges to serve
    • 1/2 red chilli, deseeded and diced
    • 1 tbsp chopped fresh chives

    For the blinis:

    • 3 tbsp ground polenta
    • 60g (2 1/2oz) plain flour
    • 2 tsp baking powder
    • 1 egg, beaten
    • 5 tbsp milk
    • 1 tbsp melted butter
    • 6 spring onions, finely chopped

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    Each serving contains

    Energy
    780kJ 188.0kcal
    9%
    Fat
    12g
    medium17%
    Saturates
    3g
    medium13%
    Salt
    0.7g
    medium12%
    Sugars
    1g
    low1%

    of the Reference intake

    Carbohydrate 14.8gProtein 6.7gFibre 1.3g

    Method

    1. In a bowl, whisk the spring onion and other blini ingredients with 1 tsp salt, until combined.
    2. In a large frying pan, heat 1 tbsp of the oil. Drop in teaspoons of the blini batter to make small pancakes, roughly 4cm (1.5in) wide. When bubbles appear on the surface, flip them over. Cook for a further minute, until lightly golden. Remove from the pan and set aside. Repeat, adding 1 tbsp oil per batch and using up all the batter to make 18 blinis. Set aside to cool a little.
    3. Meanwhile, in a bowl, combine the crab with the mayonnaise, lime zest, 1 tbsp lime juice, chilli and chives; season.
    4. Divide the blinis between 6 plates and top with the crab mixture. Season with freshly ground black pepper. Serve with extra lime wedges for squeezing over.

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