Spring onion blinis with crab and chilli recipe
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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Shop ingredientsEach serving contains
- Energy
- 780kJ 188.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 14.8gProtein 6.7gFibre 1.3g
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- In a bowl, whisk the spring onion and other blini ingredients with 1 tsp salt, until combined.
- 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.
- Meanwhile, in a bowl, combine the crab with the mayonnaise, lime zest, 1 tbsp lime juice, chilli and chives; season.
- 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.
- See more Starter recipes
