This delicious Mary Berry Crab Blinis recipe is a quick and easy meal that’s perfect for any occasion. With creamy crab topping, fragrant fennel salad, and soft herb blinis, it’s a refreshing, light dish. You can easily swap ingredients based on what you have, making it a flexible and tasty treat!
This Crab Blinis Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed
For the Fennel Salad:
- 15g (½oz) light muscovado sugar
- 25ml (1fl oz) white wine vinegar
- 1 fennel bulb (core removed)
- 1 spring onion (finely sliced)
- ½ tsp chopped tarragon leaves
- 1 tbsp chopped dill
- Salt and black pepper
For the Herb Blinis:
- 100g (4oz) self-raising flour
- ½ tsp baking powder
- 1 egg (beaten)
- 125ml (4fl oz) milk
- 1 tbsp chopped dill
- 2 tsp snipped chives
- Vegetable oil (for frying)
For the Crab Topping:
- 2 tbsp full-fat crème fraîche
- 2 tsp fresh lemon juice
- 2 spring onions (chopped)
- 2 tsp hot horseradish sauce
- 2 tbsp chopped dill
- 1 tbsp chopped parsley
- Tabasco sauce (to taste)
- 200g (7oz) fresh white crabmeat
- Pea shoots (to garnish)
How To Make Crab Blinis
- Prepare the fennel salad: Measure the sugar and wine vinegar into a small pan. Heat gently, stirring until the sugar dissolves, then pour into a salad bowl to cool. Thinly slice the fennel and add to the bowl along with the spring onion, tarragon, dill, salt, and pepper. Stir well and leave to marinate for about an hour.
- Make the herb blinis: Combine the flour and baking powder in a bowl. Add the beaten egg and a little of the milk, whisking to combine. Gradually whisk in the remaining milk until you have a smooth batter. Stir in the dill and chives, then season with salt and pepper.
- Cook the blinis: Heat a frying pan and add a little vegetable oil. Spoon a heaped tablespoon of batter into the pan to form a blini. Cook for a few minutes until bubbles appear, then flip and cook for 1–2 more minutes until golden and cooked through. Repeat with the remaining batter to make 4 blinis. Set aside on a rack to cool.
- Prepare the crab topping: In a bowl, mix the crème fraîche, lemon juice, spring onions, horseradish, dill, parsley, and Tabasco sauce. Season with salt and pepper. Gently stir in most of the crabmeat, reserving a heaped tablespoon for topping.
- Assemble the dish: Place a blini on each plate, then spoon the crab mixture on top. Add a little of the reserved crab in the centre of each blini. Serve with fennel salad on the side and garnish with pea shoots.
Recipe Tips
- Use Fresh Crabmeat: For the best flavour, always use fresh crabmeat instead of tinned crab. Fresh crab adds a sweet, delicate taste that makes the dish truly special.
- Chill the Fennel Salad: Let the fennel salad marinate for at least an hour. This helps the flavours blend together and makes the salad taste even better.
- Keep Blinis Small: Make the blinis small and thin so they cook quickly and evenly. This will ensure they stay light and fluffy rather than becoming dense.
- Don’t Overcook the Blinis: Watch the blinis carefully while cooking. When bubbles appear on top, it’s time to flip them. Overcooking will make them tough.
- Add Crab Topping Just Before Serving: Spoon the crab mixture onto the blinis just before serving to keep the crabmeat fresh and prevent it from drying out.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers crab blinis in an airtight container in the fridge for up to 2 days.
- Freeze: Wrap leftovers crab blinis in cling film and store in a freezer bag for up to 1 month. Thaw in the fridge overnight. The crab topping can also be frozen for 1 month; thaw in the fridge before using.
- Reheating: Reheat leftovers crab blinis in a pan over low heat for 1-2 minutes on each side until warmed through. For the crab topping, gently warm it in the microwave for 20-30 seconds, stirring halfway through.
Nutrition Facts
- Calories: 52
- Total Fat: 2.4g
- Saturated Fat: 0.7g
- Cholesterol: 11mg
- Sodium: 116mg
- Potassium: 34mg
- Total Carbohydrate: 7.3g
- Dietary Fiber: 0.4g
- Sugars: 0.6g
- Protein: 1.4g
More Mary BerryRecipes:
Mary Berry Crab Blinis
Description
This delicious Mary Berry Crab Blinis recipe is a quick and easy meal that’s perfect for any occasion. With creamy crab topping, fragrant fennel salad, and soft herb blinis, it’s a refreshing, light dish. You can easily swap ingredients based on what you have, making it a flexible and tasty treat!
Ingredients
For the Fennel Salad:
For the Herb Blinis:
For the Crab Topping:
Instructions
- Prepare the fennel salad: Measure the sugar and wine vinegar into a small pan. Heat gently, stirring until the sugar dissolves, then pour into a salad bowl to cool. Thinly slice the fennel and add to the bowl along with the spring onion, tarragon, dill, salt, and pepper. Stir well and leave to marinate for about an hour.
- Make the herb blinis: Combine the flour and baking powder in a bowl. Add the beaten egg and a little of the milk, whisking to combine. Gradually whisk in the remaining milk until you have a smooth batter. Stir in the dill and chives, then season with salt and pepper.
- Cook the blinis: Heat a frying pan and add a little vegetable oil. Spoon a heaped tablespoon of batter into the pan to form a blini. Cook for a few minutes until bubbles appear, then flip and cook for 1–2 more minutes until golden and cooked through. Repeat with the remaining batter to make 4 blinis. Set aside on a rack to cool.
- Prepare the crab topping: In a bowl, mix the crème fraîche, lemon juice, spring onions, horseradish, dill, parsley, and Tabasco sauce. Season with salt and pepper. Gently stir in most of the crabmeat, reserving a heaped tablespoon for topping.
- Assemble the dish: Place a blini on each plate, then spoon the crab mixture on top. Add a little of the reserved crab in the centre of each blini. Serve with fennel salad on the side and garnish with pea shoots.
Notes
- Use Fresh Crabmeat: For the best flavour, always use fresh crabmeat instead of tinned crab. Fresh crab adds a sweet, delicate taste that makes the dish truly special.
- Chill the Fennel Salad: Let the fennel salad marinate for at least an hour. This helps the flavours blend together and makes the salad taste even better.
- Keep Blinis Small: Make the blinis small and thin so they cook quickly and evenly. This will ensure they stay light and fluffy rather than becoming dense.
- Don’t Overcook the Blinis: Watch the blinis carefully while cooking. When bubbles appear on top, it’s time to flip them. Overcooking will make them tough.
- Add Crab Topping Just Before Serving: Spoon the crab mixture onto the blinis just before serving to keep the crabmeat fresh and prevent it from drying out.
Mary Berry Crab Blinis