Skip to content
Spring onion blinis with crab and chilli recipe

Spring onion blinis with crab and chilli recipe

8 ratings

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


  • 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • 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


  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.

See more Starter recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.