Mary Berry Crab Blinis

I made this for a lunch with friends where I really didn’t want to fuss but still wanted something elegant on the plate. These little crab-topped blinis absolutely delivered. The first time, I got cocky and overcooked the blinis—they went rubbery. Lesson learned: small, thin, and watch like a hawk.

And the fennel salad? A total sleeper hit. It’s sweet, sharp, and balances the rich crab beautifully. Make it ahead—it only gets better after an hour in the fridge.

WHY THIS ONE WORKS SO WELL

You’re getting a proper contrast of textures and flavours in every bite—soft, pillowy blinis, creamy crab with a kick from horseradish, and that crisp, lightly pickled fennel on the side. Plus, it’s easy to prep in parts: salad first, blinis next, then crab last-minute.

INGREDIENTS + WHY THEY MATTER

White Crabmeat (200g) – Sweet, delicate flavour. Fresh is miles better than tinned.
Fennel Bulb + White Wine Vinegar + Sugar – A quick pickle that adds crunch and zing.
Dill + Tarragon + Chives + Parsley – These herbs keep it bright and aromatic. Don’t skip them.
Self-Raising Flour + Baking Powder – Gives your blinis a soft, lifted texture.
Crème Fraîche + Horseradish – Creamy base with gentle heat. Balances the crab sweetness.
Tabasco – Just a dash for a bit of spark in the topping.
Pea Shoots – Not essential, but they make it feel restaurant-fancy.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap the crab for cooked prawns, finely chopped and mixed the same way.
Add zest of half a lemon for extra freshness in the topping.
Use Greek yogurt instead of crème fraîche if needed—tested, still lovely.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Blinis were tough	Overcooked them	Flip when bubbles form and remove as soon as golden
Crab mix was runny	Used low-fat crème fraîche	Stick with full-fat for the right consistency
Fennel was bland	Didn’t marinate long enough	Let it sit at least an hour before serving

HOW TO MAKE MARY BERRY’S CRAB BLINIS

1. MAKE THE FENNEL SALAD: Gently heat sugar and vinegar until dissolved. Cool slightly. Thinly slice fennel, add to bowl with spring onion, herbs, salt, and pepper. Stir well and marinate for 1 hour.
2. PREPARE THE BLINI BATTER: Mix flour and baking powder. Add egg and a splash of milk, whisking, then the rest of the milk. Stir in herbs, season.
3. COOK THE BLINIS: Heat a little oil in a pan. Spoon a heaped tbsp of batter per blini. Cook until bubbles form, flip and cook until golden. Set aside.
4. MAKE THE CRAB TOPPING: Mix crème fraîche, lemon juice, horseradish, spring onion, herbs, Tabasco, salt, and pepper. Fold in crab gently, reserving some for topping.
5. ASSEMBLE: Top each blini with crab mixture and a little extra crab on top. Serve with fennel salad and garnish with pea shoots.

TIPS FROM MY KITCHEN

I slice the fennel super-thin using a mandoline—it’s quicker and gives better texture.
I make the blinis first, then reheat for 30 seconds in the pan just before serving.
I use gloves when mixing the crab if it’s really delicate—keeps it from breaking apart too much.

STORAGE + SERVING

Keeps: 2 days in the fridge (blinis and salad stored separately).
Freezes: Blinis freeze well—cool, wrap, and freeze up to 1 month.
Reheat: Blinis in a dry pan or low oven. Crab topping: stir and microwave gently.
Serve With: A crisp white wine and extra lemon wedges.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead for a party?
A: Absolutely. Make all three components in advance, but assemble just before serving.

Q: Can I use shop-bought blinis?
A: You can! Warm them gently in the oven and they’ll still taste great.

Q: Is this spicy?
A: No—just a tingle from the horseradish and Tabasco. Add more if you like it fiery.

Q: What can I use instead of fennel?
A: Try thinly sliced celery or cucumber if fennel’s not your thing—just as refreshing.

Try More Recipes:

• Mary Berry Spicy Crab Cakes
• Mary Berry Chinese Crab and Sweetcorn Soup Recipe
• Mary Berry Crab and Crayfish Salad