Spring onion blinis with crab and chilli recipe

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 188 calories / serving
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This impressive starter of crab and chilli topped blinis will make your Sunday meal super-special.

  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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  • 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
  • Energy 780kj 188kcal 9%
  • Fat 12g 17%
  • Saturates 3g 13%
  • Sugars 1g 1%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 14.8g Protein 6.7g Fibre 1.3g

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