This impressive starter of crab and chilli topped blinis will make your Sunday meal super-special.
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.
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We recommend pairing this delicious crab starter with a crisp glass of this medium-bodied, aromatic finest* Fiano white wine.