We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Crab blinis
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Crab blinis
The chicest of canapés: these little mouthfuls are a delight, and guaranteed to impress your friends
Makes: 16
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
83Kcal
Fat
7gr
Saturates
1gr
Carbs
2gr
Sugars
0gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Livvy Potts and Katy Young
Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
Livvy Potts and Katy Young
Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
Ingredients
- 1 large egg yolk
- 1 tsp lemon juice, plus lemon zest to garnish
- 1⁄2 tsp Dijon mustard
- 125ml light olive oil
- about 3 sprigs of tarragon, leaves only
- 100g white crabmeat, fresh or tinned (drained)
- 16 cocktail blinis, gently warmed
Step by step
Get ahead
Make the mayonnaise to the end of step 1 up to 5 days ahead and chill. The leftover mayonnaise can be used in sandwiches or dressings.
- Start by making the mayonnaise. Whisk the egg yolk in a bowl until thick and creamy, then whisk in the lemon juice and mustard, along with a pinch of salt and pepper. Very slowly add the oil, whisking continuously. Only add a couple of drops at a time, stirring them in thoroughly. Once the mayonnaise has started to thicken, you can pour in the oil a little faster. Continue whisking until you have used most of the oil and the mayonnaise is very thick. Taste and see if you need to add more salt or lemon juice.
-
Finely chop the tarragon, and fold most of it through the crabmeat. Add the mayonnaise, a spoonful at a time, until it coats all the crab but doesn’t drown it (you’ll use about half). Put a teaspoon of the crab mayonnaise onto each blini, and top with a little of the reserved tarragon and a grating of lemon zest. Serve immediately.TipThis recipe contains raw egg